Kale Frittata

Sherry Blizzard


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!

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10 Min
35 Min


2 c
kale, cut and steamed
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
eggs, slightly beaten
egg whites, mixed with the eggs
salt and pepper to taste


Step 1 Direction Photo

1Preheat 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.

Step 2 Direction Photo

2Top with ham and cheese.

Step 3 Direction Photo

3Lightly mix the eggs and egg whites, season with salt and pepper. Pour over the veggies/ham/cheese.

Step 4 Direction Photo

4Bake 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.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy