🥬🍅 This Tomato and Kale Frittata is a fresh, flavorful, 7-ingredient breakfast, brunch, or dinner so EASY and ready to eat in less than 15 minutes! The perfect way to take advantage of fresh produce, it’s extremely versatile and always delicious.
Quick & Easy Tomato and Kale Frittata
I love a good frittata, like my asparagus, peas, and smoked Gouda frittata or vegetable fried rice frittata. However, this kale frittata with tomatoes is one of my favorites for spring
- It’s extremely easy and ready in about 10 minutes.
- All you need is 7 simple ingredients, which you can easily mix and match based on what you have on hand.
- Every bite is packed with veggies, and I love the texture contrast between the tender eggs, chewy kale, and juicy tomatoes.
Practically foolproof to prepare, this frittata is great when you have guests over and don’t want to slave away in the kitchen while everyone is kicking back with coffee or tropical mango mimosas.
Serve a frittata or two with other brunch favorites like cinnamon roll monkey bread, sour cream blueberry muffins, French crullers, and fresh fruit, and you’ll have a showstopping spread.
Ingredients You’ll Need
- Eggs: I prefer to use whole eggs for a richer flavor. Egg whites would likely work, but I haven’t tested them with this recipe and can’t guarantee your results
- Olive oil: Substitute avocado oil if preferred
- Veggies: I use kale leaves, green onions, and cherry or grape tomatoes. Not a fan of kale? Use spinach instead
Add extra ingredients
As mentioned, this kale frittata recipe is extremely versatile. So, feel free to incorporate any ingredients you like best. Onions, mushrooms, bell peppers, cooked bacon, ham, or sharp cheddar cheese all make great additions.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Tomato and Kale Frittata
This frittata recipe might look impressive, but the steps are incredibly simple.
- Heat the olive oil in a large skillet, like an enameled cast-iron skillet, and add the kale and green onions. Cook until the kale wilts.
- Sprinkle the tomatoes and any additional ingredients over the kale.
- Pour whisked seasoned eggs on top, and cook just until the edges begin to set. I like to swirl the pan every 30 seconds or so to help the eggs cook evenly!
- Transfer the skillet to the broiler, and cook just until the center is set and the top of the frittata is golden brown. Keep a close eye on the oven, and be careful not to burn!
- Garnish with green onions, and enjoy while warm!
Tomato and Kale Frittata
Equipment
Ingredients
- 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.
Instructions
- 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
Made this tonight for a light supper for my daughter and me. Very good! Used spinach and sweet pepper, topped with salsa. Thanks for an easy brinner idea.
Yay you made your first frittata! Glad it was a good supper for you and your daughter! Fresh salsa sounds great!
I love frittatas, too! Mine usually consist of whatever leftover ingredients I have in the fridge. Love the addition of kale for a pop of color and flavor!
Thanks Kelly!
I make frittatas 2 or 3 times a month, usually with kale, spinach, or a mix of the two. And often with tomatoes or mushrooms or green onions. Whatever I have on hand. So easy.
This would make a great lunch!
The leftovers sure did!
I hate to admit it, but I’ve never made a frittata. I don’t really know why I haven’t. Maybe this will inspire me! :)
I hope it does, LMK!
I love a good frittata too! I love the kale add in this one!! Great collection of breakfast recipes BTW!!!
Thank you!
FREAKING LOVE FRITTATAS although I always forget how to spell it (two t’s first or last?) so I never spell it quite the same, figuring I get it right half the time.
Kale and eggs is just such a killer combo, and the tomatoes add a beautiful extra brightness. Love it!
I have to look up the t’s every time I write a recipe for one! And I feel like I never spell it the same either. Glad I’m not the only one!!
I love frittatas too–they are so easy and just about anything goes when it comes to ingredients. I keep using all my cherry tomatoes for those yummy greek salad recipes you posted…I need to save a handful and try this:)!
Glad you’re loving the Greek salad recipes and yes to just about anything goes with frittatas and the ingredients!
Hello Averie, I am a huge fan of Kala.Your recipe looking delicious. Will try coming holiday. Thanks for sharing.
Wonderful, enjoy!