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kale frittata

(1 rating)
akflurry avatar
Recipe by
Sherry Blizzard
@akflurry
Piney Flats, TN

Kale! Is there any better micronutrient on the planet? NO! I steamed kale last night and put in the fridge what we couldn't eat. It was just plain, unseasoned steamed kale. This morning I wanted something light, like a frittata. Use a few things from the crisper in your fridge...onions, peppers (I would have used mushrooms too if I had them) and wha-la! A yummy and nutritious breakfast. I served this with some fresh, sliced cucumbers and tomatoes also from the garden. I wish I had some cottage cheese to serve on the side. What a great brunch dish!

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For kale frittata

  • 2 c
    kale, cut and steamed
  • 1/4
    red bell pepper, sliced
  • 1/4 c
    onion, diced
  • 1 tsp
    garlic, diced
  • 2 Tbsp
    herbs de provence
  • 1 Tbsp
    olive oil
  • 1/2 c
    ham, cubed or sliced
  • 1/2 c
    sharp cheddar cheese, grated
  • 4
    eggs, slightly beaten
  • 4
    egg whites, mixed with the eggs
  • salt and pepper to taste

How To Make kale frittata

  • 1
    Preheat the oven to 375 degrees F. Drizzle olive oil in a small saute pan. Add onions, bell pepper, garlic and herbs de provence. Stir until veggies are tender. Add in the kale just to toss together and reheat (I used left over steamed and unseasoned kale from the night before). Remove from heat.
  • 2
    Top with ham and cheese.
  • 3
    Lightly mix the eggs and egg whites, season with salt and pepper. Pour over the veggies/ham/cheese.
  • 4
    Bake until golden brown on top and set (about 25 minutes). NOTE: I like to let it sit out of the oven for a few minutes covered with a lid while I make the toast. It seems to slice easier.
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