Skip to Content

Kale, Tomato and Feta Frittata

This easy Kale, Tomato and Feta Frittata is delicious, full of healthy veggies, and perfect for breakfast, brunch, lunch, or even a light meatless dinner!

The kale (and plenty of it), onions, garlic, tomatoes, olive oil, and crumbled feta cheese along with eggs and cream give this frittata a definite Mediterranean vibe. It’s a fantastic combination of flavors!

In my opinion, frittatas are much easier to make than omelets. They’re also an excellent way to use up fresh or leftover vegetables and/or meat that are in your refrigerator.

And that’s exactly how I came up with this recipe.

Recently, I’ve been challenging myself to make our meals using ingredients that I already have on hand in the pantry, refrigerator and freezer. I like to do this every now and then, especially when the freezer is really full.

The longer things sit around, the more likely it is that they will be forgotten about and end up in the trash. And I really, really hate wasting any food.

I had a bag of chopped kale in the freezer, a few Campari tomatoes and some feta cheese that were left over from making salads earlier in the week. There were also quite a few eggs in the fridge that I stocked up on when they were (finally!) on sale along with some heavy cream.

And so I decided to turn these ingredients, along with some onions and garlic for extra flavor, into a frittata for breakfast. Because I just love it when I can start my day off with some vegetables!

We enjoyed it so much that I made it twice in the same week, and we ate it every morning for 4 days straight. The leftovers reheat very well, so you could even make it ahead!

a piece of a kale, tomato and feta frittata being lifted out of the skillet

Ingredients You Need

  • Olive oil
  • Frozen chopped kale
  • Onion
  • Garlic
  • Butter
  • Eggs
  • Heavy whipping cream
  • Campari tomatoes (or any tomatoes you have)
  • Feta cheese
  • Salt
  • Black pepper
  • Chopped fresh parsley (for garnish, optional)

Note: Ingredient amounts are in the recipe card at the end of the post.

Special Equipment Needed

  • 10-inch oven-safe (up to 350°F) nonstick skillet or a well-seasoned 10-inch cast iron skillet

Note: The above video is just a brief overview of the steps. Scroll down to the recipe card at the end of the post for the full printable recipe with ingredients and detailed instructions.

For those of you who would rather pictures instead of a video, here’s a quick overview of the steps:

3 numbered images, number one is a graphic of an oven with text that says 350 degrees Fahrenheit, number two shows kale an onions being sautéed in a skillet, number three shows a spoonful of minced garlic being added to the skillet

Step 1: Preheat the oven to 350°F.

Step 2: Sauté the kale and onions in olive oil in a 10-inch nonstick skillet over medium heat until softened. Season lightly with salt and pepper.

Step 3: Add the garlic; cook for an additional 1 to 2 minutes.

3 numbered images, number 4 shows a pat of butter added to the kale and onions in the skillet, number 5 shows eggs and cream being whisked in a bowl, and number 6 shows the egg mixture in the skillet with the kale mixture

Step 4: Add the butter; stir until melted.

Step 5: In a large bowl, whisk together the eggs, heavy whipping cream and some salt.

Step 6: Pour the egg mixture into the skillet. Cook until the edges are just starting to set.

3 numbered images, number 7 shows the eggs and kale in the skillet topped with sliced tomatoes, number 8 shows feta cheese sprinkled over the tomatoes, and number 9 is a graphic of an oven with text that says 350 degrees Fahrenheit

Step 7: Place the tomato slices on top.

Step 8: Sprinkle with crumbled feta cheese.

Step 9: Bake for 25 to 30 minutes or until the eggs are set throughout.

3 numbered images, number 10 shows the cooked frittata out of the oven and resting, number 11 shows the finished frittata sprinkled with parsley, and number 12 shows a piece of the frittata on a white plate with a fork

Step 10: Remove the frittata from the oven and let it rest for 5 to 10 minutes before slicing.

Step 11: Top with chopped fresh parsley (optional).

Step 12: Slice the frittata into 6 wedges. Enjoy!

Recipe Tips & Tidbits

  • Use a nonstick skillet so your frittata slices will come out of the pan easily and for easy clean up (just make sure it is oven-safe up to 350°F).
  • A well-seasoned cast iron skillet also works great.
  • I use a 10-inch skillet for a taller frittata, but you could also use an 11 or 12-inch skillet. The frittata will just be thinner (and it will probably cook a little quicker).
  • To thaw the frozen kale, I put it in a fine mesh sieve/strainer and run it under hot water until it is thawed. Be sure to squeeze the excess water out of the thawed kale until it is relatively dry. You don’t want all that water in your frittata.
    • I squeeze out most of the water with my hands and then either put the kale in a clean kitchen towel and wring out any extra water or I put it back in the sieve and press it against the sides with a spoon to get the extra water out.
  • The frittata is done when the eggs are set. If you give the skillet a gentle shake, there should be no jiggle in the center (or anywhere). You can also test it by sticking a knife into the frittata. If it comes out clean with no wet eggs, it’s done.
  • To prevent accidental burns, keep an oven mitt or pot holder on the handle of the skillet once you take it out of the oven.

Substitutions & Variations

  • Frozen chopped kale cuts down on the prep time and it’s also less expensive than using fresh. If you’d rather use fresh kale, you’ll need approximately 1 pound to get the 3 cups of cooked kale needed for this recipe.
    • Remove the large, tough stems from the fresh kale, wash it well, chop it up, and sauté it with the onions in olive oil until both have softened.
  • Spinach can be used instead of kale. I like to use the frozen cut leaf spinach, but chopped spinach works too. To use fresh spinach, follow the instructions above for using fresh kale.
  • Light cream, half-and-half or milk can be used in place of the heavy cream.
  • I like the Campari tomatoes because they are small and sweet, but you could use any kind or size of tomatoes you’ve got (you could even use halved cherry or grape tomatoes). You could even use sun-dried tomatoes.
  • Want a little spice? Throw in some crushed red pepper flakes.
2 white plates with a slice of kale, tomato and feta frittata on each and the frittata in the pan on the side

Make Ahead, Storing Leftovers, Reheating and Freezing

Make Ahead

This frittata reheats well, so you could definitely make it ahead of time for quick and easy breakfasts, lunches or dinner during the week!

Just bake the frittata according to the recipe, then follow the instructions below for storing leftovers and reheating.

Storing Leftovers

Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Reheating

To reheat on the stove: Melt some butter in a nonstick skillet over medium-low heat. Add your frittata wedges, cover, and cook until heated through (turn down the heat if the frittata is getting too brown on the bottom). This is my favorite way to reheat a frittata.

To reheat in the oven (or toaster oven): put however many wedges you want to reheat into an appropriately sized baking dish that has been buttered or sprayed with cooking spray, cover with foil (this will help prevent the frittata from drying out), and bake in the oven at 325°F until heated through.

To reheat in the microwave: put your frittata wedges on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power in 30-second to 1-minute increments until heated through. Let sit for 1 minute before serving. Beware: using a higher power setting can cause the eggs to overcook and become rubbery.

Freezing

Freezing is not recommended.

a piece of a kale, tomato and feta frittata on a white plate with toast wedges and a fork and the rest of the frittata in a skillet in the background

What to Serve With a Kale, Tomato & Feta Frittata

If you’re serving this for breakfast or brunch, it goes great with your favorite toast, English muffins, bagels, or biscuits, some fruit, or even a side of bacon, sausage or ham.

For lunch or dinner, I like to serve it with a simple green salad and/or some good crusty bread.

I hope you try this Kale, Tomato and Feta Frittata recipe and love it as much as I do. Thanks for visiting today!

michelle signature

More Easy Egg Recipes to Try

Looking for more breakfast and brunch ideas? Check out my Breakfast and Brunch recipe page!

kale, tomato and feta frittata in a skillet

Kale, Tomato and Feta Frittata

This Kale, Tomato and Feta Frittata is easy, delicious, full of healthy veggies, and perfect for breakfast, brunch, lunch or even a meatless dinner!
Print Pin Save Rate & Comment
Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 6
Estimated Calories: 223

Ingredients

  • 1 tablespoon olive oil, I use regular olive oil
  • 3 cups frozen chopped kale, thawed and squeezed dry
  • 1 cup chopped onions, about ¼-inch pieces
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 8 large eggs
  • cup heavy whipping cream
  • 3 Campari tomatoes, sliced; I cut each into 4 slices (See Notes below)
  • 2 ounces feta cheese, crumbled
  • salt, to taste
  • black pepper, to taste
  • chopped fresh parsley, for garnish (optional)

Special Equipment

  • 10-inch oven-safe non-stick skillet (or a well-seasoned 10-inch cast iron skillet)

Instructions

  • Preheat the oven to 350°F.
  • Heat the olive oil in a 10-inch oven-safe nonstick or cast iron skillet over medium heat. Add the kale and onions; sauté, stirring occasionally, until the onions have softened, about 4 minutes. Season lightly with salt and pepper.
  • Add the garlic; sauté, stirring frequently, for another minute or two.
  • Add the butter; stir until melted, then spread out the kale mixture evenly in the skillet.
  • In a large bowl, whisk together the eggs, heavy cream and some salt (I use about ½ teaspoon) until well-combined.
  • Pour the egg mixture into the skillet; cook until the edges are just starting to set, about 3 to 4 minutes.
  • Top with the sliced tomatoes and feta cheese.
  • Put the skillet in the oven; bake for 25 to 30 minutes or until the eggs are set throughout.
    If you give the skillet a gentle shake, there should be no jiggle in the center (or anywhere). You can also test it by sticking a knife into the frittata. If it comes out clean with no wet eggs, it's done.
  • Allow the frittata to rest in the pan for 5 to 10 minutes before slicing and serving.
  • Sprinkle with fresh chopped parsley, if desired.

Notes

  • I use a 10-inch skillet for a taller frittata, but you could also use an 11 or 12-inch skillet. The frittata will just be thinner (and it will probably cook a little quicker).
  • I like the Campari tomatoes because they are small and sweet, but you could use any kind or size of tomatoes you’ve got (you could even use sun-dried tomatoes). You need enough to evenly cover the top of the frittata.
  • Frozen spinach could be used instead of kale. I like the cut leaf spinach, but chopped spinach works too.
  • I use frozen kale because it cuts down on the prep time and it’s less expensive. If you’d rather use fresh kale, you’ll need approximately 15 ounces to 1 pound to get the 3 cups needed for this recipe. Remove the large, tough stems, wash it well, chop it up, and sauté it with the onions in olive oil until both have softened.
  • Store leftovers, once cooled, in an airtight container in the refrigerator for up to 3 to 4 days. See the post for tips on reheating.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
Recipe Rating