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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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings: 4 Servings
Calories: 217 kcal
Course: Lunch

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

    Cup of Yum
  1. Preheat broiler to high with a rack placed at the top.
  2. To a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with green onions and serve immediately. Frittata is best served warm and fresh.
  7. Adapted from Easy Spinach and Tomato Frittata

Nutrition Information

Serving 1 Calories 217kcal (11%) Carbohydrates 11g (4%) Protein 14g (28%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Cholesterol 372mg (124%) Sodium 232mg (10%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 217

% Daily Value*

Serving 1
Calories 217kcal 11%
Carbohydrates 11g 4%
Protein 14g 28%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g 53%
Cholesterol 372mg 124%
Sodium 232mg 10%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.