Kale Frittata
Published Mar 31, 2025
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Made with six simple ingredients in just over 30 minutes, this Kale Frittata is a great make-ahead breakfast, brunch, or dinner. Customize it with various mix-ins and toppings, and enjoy it any time of day!
Frittatas are a family favorite option in my home and one of my favorite ways to get my little ones to eat different veggies. This kale frittata recipe is a particular favorite for spring, allowing me to take advantage of in-season produce. Even better, the rich flavor is so delicious that my kids don’t even realize I sneak in kale.
With 9 servings per frittata, it’s perfect for hosting a crowd, and I love to store leftovers for a packed lunch the next day. Don’t worry if you’ve never attempted a frittata at home, either. With my simple steps, you’re guaranteed to have success!
Looking for more frittata recipes? Try a Vegetable Frittata or Asparagus Frittata. Or, maybe you want a different way to enjoy eggs? Wok Fried Eggs, Sheet Pan Hash Browns and Eggs, and Brioche Baked Egg in a Hole are all winning recipes.
What is a Frittata?
If you’re unfamiliar, a frittata is an Italian egg dish that is made with cooked eggs and other ingredients such as meat, vegetables, or cheese. The eggs are whisked and cooked undisturbed in a skillet entirely on the stove. Or, more commonly, they are started on the stove and finished in the oven.
Frittata vs. Quiche
The main difference between a frittata and a quiche is that quiche recipes, like my Vegetable Quiche, are always made with a crust. Meanwhile, frittatas are always crust-free, more similar to a baked omelet.
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Ingredients
- Curly Leaf Kale – I love this type of kale because it will hold its shape and texture even when cooked for a few minutes. To save time, look for bags of pre-chopped and pre-washed kale in the produce section.
- Olive Oil – I use this to sauté the kale and add a peppery flavor. If preferred, avocado oil will also work.
- Eggs – The base of the frittata.
- Milk – Use any type of milk or cream in this recipe. Milk helps to create a custard-like consistency. The higher the fat percentage, the richer the flavor will be.
- Cheese – There’s no wrong option when it comes to cheese here. Any type you have on hand is great. If you’re looking for inspiration, I love sharp cheddar cheese, crumbled feta, or goat cheese.
How to Make a Kale Frittata
- Prepare the Kale – Pull the leaves off the stems, and roughly chop them.
- Sauté – Sauté the kale leaves in olive oil in a medium skillet over medium-high heat until they are wilted and tender. Then, add a dash of salt, and cook to coat the leaves evenly. Remove the pan from the heat, and let the kale leaves cool slightly.
- Whisk – Whisk the eggs, milk, and salt in a bowl until smooth. Then, stir in the kale and cheese.
- Bake – Pour the egg mixture into an 8-inch square or 9-inch round baking pan with parchment paper. Bake uncovered until the center is puffy and just set.
- Serve – Let the kale frittata cool for a few minutes. Then, slice it into pieces, and serve warm or at room temperature.
Possible Variations
- Try different cheeses – Shredded mozzarella, cheddar, provolone, or Gruyère all work.
- Use a variety of greens – Swap the kale or combine it with baby spinach or chopped Swiss chard. You could even use microgreens, arugula, or bok choy if preferred.
- Add more veggies – Include any sautéed vegetables you have on hand such as bell peppers, onions, mushrooms, or zucchini for even more color, flavor, and nutrients.
- Add fresh herbs – Tarragon, basil, oregano, thyme, and chives add a bright, refreshing taste.
- Add meat – Include chopped ham, bacon, shredded chicken, or sausage to make this kale frittata even more filling.
Recipe Tip
Use leftover frittata slices in breakfast sandwiches. Thinly slice the frittata, and place it between an English muffin for a delicious morning sandwich.
Serving Suggestions
Serve this cheese and kale frittata on its own or with toppings like extra shredded cheese, fresh herbs, or salsa. Then, add sides like fresh fruit, toast, Strawberry Banana Muffins, Crispy Home Fries, a Mango and Spinach Smoothie, or Homemade Bagels.
Frequently Asked Questions
Once cool, transfer leftovers to an airtight container, and store them in the refrigerator for 3-4 days. You can also simply cover the baking pan with a tight layer of plastic wrap.
Yes! Cook as directed, let the frittata cool completely, and cover it tightly with plastic wrap followed by aluminum foil. Freeze for up to 3 months.
To serve, thaw the frittata in the fridge overnight. Then, bake at 350 degrees Fahrenheit for 10 to 12 minutes or just until warmed through.
More Easy Kale Recipes
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Kale Frittata
Equipment
- Sharp Knife
- Medium Skillet
- Mixing Bowl
- 9" Round Baking Pan
Ingredients
- 1 bunch curly leaf kale
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 8 large eggs
- 2 tablespoons milk (any kind)
- 4 ounces cheese, any type, grated or crumbled (try grated sharp cheddar, crumbled feta, or goat cheese)
Instructions
- Preheat the oven to 400ºF.
- Pull the kale leaves off the stems. Discard the stems and roughly chop the kale leaves.
- Heat the olive oil in a medium skillet over medium-high heat. Add the kale and cook until the kale leaves are wilted and tender, 5 to 6 minutes. Add ½ teaspoon of salt and cook for 1 minute more to coat the leaves in salt. Move the pan off the heat to let the kale cool slightly.
- Line an 8-inch square or 9-inch round baking pan with parchment paper. (Don’t skip this step because it will make the frittata very easy to remove from the pan.)
- In a medium mixing bowl, whisk together the eggs, milk, and ½ teaspoon of salt. Gently stir in the kale and cheese.
- Pour the mixture into the prepared pan.
- Bake, uncovered, until the center is puffy and just set, 25 to 30 minutes.
- Let the frittata cool for a few minutes before cutting into slices. Serve warm or let it cool and serve it at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
