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!
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
- ⅓ 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.
Recipe 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.
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