Easy, healthy frittata with kale and rich feta cheese. Kale isn’t just for smoothies and salads anymore thanks to this decadent yet wholesome vegetarian frittata.
Have you ever made a frittata? Have you ever made a Kale and Feta Frittata? Frittatas are a simple, fun and wonderful way to enjoy breakfast. They’re perfect for those weekends when you want a rich, brunch-like meal at home that’s easy to make. Within this post you’ll learn a tip on how to make soft, fluffy eggs; every time.
Just like a quiche, you can make a frittata out of anything (as long as you have egg in it). By the way, what the difference between a quiche and frittata? As far as I know a quiche is on a crust; this Mushroom, Spinach and Ham Quiche is a quiche for sure. To keep this recipe healthier and easy, we’re going crust-free, otherwise known as a frittata.
Adding feta creates a unique and distinct flavor experience. You get a salty, tangy, briny flavor that compliments any dish. The other unique star of this recipe is kale. Yes kale is not only for salads, baked snacks or smoothies. Thanks to this recipe, they’ve been added to your savory breakfast arsenal. Paired with cooked onion and mushrooms, this kale and feta frittata is a real treat.
One last fun touch is whole cherry tomatoes. This adds jaw-dropping beauty to the final dish. Adding them after you cook the veggies and before you bake the frittata keeps them intact, but soft enough to burst with each bite. A great compliment to this frittata recipe that is already bursting with flavor.
Should I add milk when cooking eggs?
I like to use a bit of half-and-half when I cook eggs. You can use milk, but the higher fat content in the half-and-half is best. Fat coats the egg proteins, protecting them from over-coagulation. Otherwise liquid will squeeze out of the the eggs and they can become dry. A bit of added fat in the eggs creates a fluffy and creamy texture. When you bake this frittata recipe you’ll notice it rises and fluffs up, just like a cake. Fluffy eggs are good.
Products used in this recipe:
Flavor profiles: Rich, briny and savory.
Texture: Creamy, fluffy baked eggs thanks to a bit of half-and-half. Slight extra texture from cooked vegetables.
Dietary Options/Substitutions: This recipe is vegetarian and gluten-free. You can substitute different veggies, but I highly recommend following this recipe exactly for optimal flavor.
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Kale and Feta Frittata
- 12 large eggs
- 3 tablespoon half-and-half
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 small white onion, chopped
- 1 cup sliced mushrooms
- 2 cups fresh kale, chopped
- ¾ cup feta, crumbled
- 1 cup cherry tomatoes, whole
- Preheat oven to 400º F. Whisk together eggs, half-and-half, salt and pepper until completely mixed and light-yellow. Set aside.
- Heat olive oil in large oven-safe (cast-iron) skillet over medium heat. Add onion and mushrooms. Cook, stirring often until onions are translucent and start to brown. Drain off any excess liquid and add chopped kale. Cook 3–5 minutes more until softened, stirring often.
- Add feta and egg mixture to skillet (still on medium heat). Cook 5–7 minutes, or just until eggs start to set. Scrape bottom and stir with spatula constantly to prevent sticking. Remove from heat and insert tomatoes into frittata (keeping some of top exposed).
- Bake at 400º for 10–12 minutes, or until cooked though and just firm. Cool slightly before slicing. Store leftovers sealed in the fridge for up to a week.
Do you prefer frittata or quiche?