This has been one of my favorite go-to breakfasts lately. I’ve made it three times in the past couple of weeks. The third time I made it was for brunch with my grandpa and Mom. Mom told Grandpa we were having a frittata and he said, “these names get so fancy you don’t hardly know whether they’re food or not.” So regardless of whether you call this a frittata or an egg dish or a crustless quiche, you can definitely call it a delicious, nutritious breakfast.
Kale is one of my favorite vegetables. It’s fantastic sautéed, steamed, or raw, and it’s a nutritional powerhouse! Kale is a great source of vitamins K, A and C, it has calcium, iron, potassium and omega-3s. Are you convinced yet? Did I mention it’s delicious? So now that you’re excited about all the nutritional benefits of eating kale, you can make this super simple (and yet fancy!) frittata.
Feel free to adapt this to what you have on hand. So far I’ve made it with onion, shallots and mushrooms.
Adapted from Voracious Vander
- 1 tsp olive oil
- 1 small onion or 2 shallots, diced (optional)
- 6 white mushrooms, sliced (optional)
- 1/2 bunch kale, ripped into pieces (about 3 cups)
- salt and pepper, to taste
- 1/4 cup feta, crumbled
- 7 eggs, lightly beaten (I like to do a combination of whole eggs and egg whites)
In an oven-proof skillet, heat olive oil over medium high heat. Add onions and/or mushrooms, sauté until softened and just beginning to brown. Add kale and seasoning, toss until kale is tender and bright green. Turn heat to medium and add feta. Pour beaten eggs over the top and let cook for a few minutes or until egg looks like it’s set around the edges.
Turn oven on broil and place pan in the oven. Broil for 3-5 minutes or until set and beginning to brown.