Kale Frittata
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.
Servings: 9
Cost: $8.00
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
Calories: 135kcal | Carbohydrates: 1g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 178mg | Sodium: 413mg | Potassium: 127mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1816IU | Vitamin C: 13mg | Calcium: 155mg | Iron: 1mg