This kale frittata is an egg-based Italian dish similar to an omelet or crust-less quiche and makes a healthy and hearty meal.
I seem to have my mind on eggs here lately since I’ve posted a couple of egg recipes recently. My family likes breakfast food not only for breakfast but also for dinner. Frittatas are so quick and easy to make and Rod loves eating the leftovers for breakfast the next day.
This is another dish that makes it easy to use whatever veggies you have available. Just use what you have on hand along with the kale. Add a little cheese and some eggs, maybe even some hamburger meat, bake it in the oven and you have a tasty kale frittata perfect for any meal.
Kale Frittata
Prep time
Cook time
Total time
This kale frittata is an egg-based Italian dish similar to an omelet or crust-less quiche and makes a healthy and hearty meal.
Author: Thyme and Tarragon
Recipe type: Breakfast
Serves: 8
Ingredients
- 10 large eggs
- 1 cup grated goat cheese
- 2 tablespoons goat butter
- 2 cups kale leaves - torn and thick stems removed
- ½ yellow onion - sliced
- ½ red bell pepper - sliced thin
- 1 jalapeno - deseeded and minced
- 1 tablespoon minced garlic
- 1 tablespoon fresh chopped parsley
- sea salt and pepper
Instructions
- Whisk eggs in bowl until halfway combined. Add cheese, salt and pepper and stir. Set aside.
- In a large skillet that can be put in oven melt the butter over medium-high heat. Add the onion, bell pepper, kale and jalapeno and cook for one to two minutes. Add the garlic and parsley and cook for another minute or two.
- Make sure the ingredients are evenly distributed in the skillet before adding the egg mixture. Pour the eggs and cheese evenly over the ingredients making sure everything is covered. Let it cook for about one minute, just long enough for the edges to set then put skillet in oven.
- Bake at 375 degrees for 10-12 minutes until eggs are set. Take out of oven and slide frittata onto platter and cut into wedges.
- Enjoy!
