Kale and Tomato Frittata
I love a good frittata. They’re extremely easy, ready in 10 minutes, and you can mix and match the ingredients based on what you have on hand.
Not a kale fan? Try spinach. Want to add mushrooms or cooked bacon bits? Go for it.
Frittatas are great for breakfast or a brunch event when you have guests over and don’t want to slave away in the kitchen while everyone else is kicking back with coffee or mimosas. You can whip this up in no time.
They’re also perfect for quick and easy weeknight meals when you have zero time or energy to make anything elaborate.
The ones I tend to make are packed with veggies, healthy, and I love the texture contrast between the tender eggs, chewy kale, and juicy tomatoes in this frittata.
I start my frittatas on the stove and finish them under the broiler to set the center. In my broiler it literally takes 45 to 60 seconds.
Keep a careful eye on it because it’ll set quicker than you expect and the smell of burnt eggs is no bueno.
Kale and Tomato Frittata
I love a good frittata. They’re extremely easy, ready in 10 minutes, you can mix and match the ingredients based on what you have on hand, and are great for breakfast, brunch events, or fast and easy weeknight dinners. This one is healthy and I love the texture contrast between the tender eggs, chewy kale, and juicy tomatoes in this frittata. I start my frittatas on the stove and finish them under the broiler to set the center. Keep a careful eye on it because it’ll set quicker than you expect.
- 8 large eggs, lightly beaten
- kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- about 2 cups kale, torn into bite-sized pieces and loosely measured in cup
- about 2 green onions, sliced into thin rounds; plus more for garnishing
- about 1 cup cherry or grape tomatoes, halved
- optional extra ingredients (i.e. onions, mushrooms, cooked bacon, etc.)
- Preheat broiler to high with a rack placed at the top.
- To a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste; set aside.
- To an oven-safe skillet such as an enameled cast iron skillet, add the olive oil, kale, green onions, and cook over medium-high heat until kale wilts slightly, about 1 minute.
- Evenly sprinkle the tomatoes, any optional ingredients, add the eggs, and cook over medium-high heat for about 3 to 4 minutes, or until edges begin to set. I swirl the pan lightly every 30 seconds or so which helps the eggs cook evenly.
- Place the skillet under the broiler for about 1 minute, or as necessary for the center to set. Broiling time will vary based on type of skillet, how done the eggs got on the stove, how hot your broiler gets, exact positioning of oven rack, etc. Make sure to keep an extremely watchful eye on eggs so they don’t overcook or burn, remembering that when cooking in cast iron there’s carry-over cooking once removed from the heat; I only need 1 minute with my broiler. Pull skillet before you think you need to so eggs don’t become overcooked as they cool in skillet before serving.
- Garnish with green onions and serve immediately. Frittata is best served warm and fresh.
Adapted from Easy Spinach and Tomato Frittata
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