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:
Stainless Steel Measuring Cups and Spoons Set
3-Piece Mixing Bowl Set, Blue/Green/Yellow
12-Inch Pre-Seasoned Cast-Iron Skillet
Recipe at-a-glance:
Difficulty: Easy
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.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Kale and Feta Frittata
Ingredients
- 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
Instructions
- 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?
This recipe is enabling my obsession with kale. I bet it adds so much texture and flavor!
It does Steph and I’ve been getting more obsessed too. I almost always add it to my breakfast smoothies.
I love that you added kale to this frittata! So yummy!
Thanks Becca! It’s definitely a key ingredient
Frittatas are a regular breakfast at my house. I’ll have to give these flavors a try!
Hi Brandon! You can totally enjoy them any and all the time. Hope you enjoy!
I only make my frittatas with potatoes and bacon because I love them SOOO much! However, mine never look quite as lovely as yours with the added tomatoes.
Also, I can give you a bit more info regarding the difference between a quiche and frittata, since I’m Italian: in order to be a “frittata” it has to be fried; “fritte” means, “fried”, so “frittata” is essentially something that is fried. Hope that helps! 🙂
Thanks so much for that answer Christina! I always enjoy learning new kitchen knowledge. I assume since I pre-cooked these a bit in the pan to help set them, that would qualify as an official frittata? I’ve seen other frittata recipes where you just add the liquid eggs to a pie pan and bake. Glad to know the correct use of the term.
Yes! I love the addition of cream for super fluffy eggs! Great way to get more veggies in too.
It makes a huge difference Faith. You can also add it to egg bakes or scrambled eggs for perfect fluffy eggs.
All of these flavors are right up my alley–such a great combination! Love that frittatas are perfect for any meal.
I agree Carol. Frittatas are great even for dinner. You can also have it as leftovers or meal prep.
Love how easy and versatile frittatas are!
Me too Sylvie! There’s so many ingredients you can put in them.
Now, this would be a great start to the day!! Delicious! 🙂
Thanks Annie! Wish I could start my day with breakfasts like this everyday, or that crumb cake!
What a healthy and delicious frittata this looks! Love kale as it has so many health benefits for me!
I agree Joanne! Besides smoothies I don’t eat as often as I should. Recipes like this will help.
This is gorgeous and it sounds amazing too!
Thanks so much Debra!
I love a good frittata and I especially love adding kale in everything. I have never tried making it with feta, though. What a great idea!
Hi Laura. I’m a bit new to kale besides baked chips and smoothies. The feta add so much flavor. For some reason the ingredient ideas just struck me. Too bad every recipe wasn’t that easy to develop 🙂
This looks perfect for a quick dinner idea!
Thanks! You could totally do this as a quick dinner recipe. It’s great for leftovers too!
This sounds(and looks) absolutely delicious! I love a good egg based recipe, YUM!!!!
Thanks Michelle! A hearty and protein rich egg recipe is always good.
Looks like a yummy recipe. Wonder if I could get my kids to eat kale??!
Hi Britni. I’m pretty sure you could get your kids to eat kale with this recipe. Just don’t tell them 😉 Since it’s cooked down first, then baked into the fittata, the flavor and texture isn’t too much. Just perfect.
This looks incredibly tasty! I’m really excited to try it out. It will be great for both breakfast and dinner at our house. I love that you also used Kale and Feta. Two of my favorites and so healthy too. Definitely saving it for later!
Hi Meagan! I totally eat breakfast for dinner often. This one would be no exception. Glad you like the ingredients and the recipe!
This looks like something to try out! Thanks for the recipe!
You’re welcome Britney. Hope you like it!
This looks delicious and I love Feta cheese!
Thanks Lisa! I love feta too, just a little bit goes so far in flavoring a dish!
The test of a REALLY great recipe is one that makes me want to get Kale…. it sounds terrible but I am so not into the whole food trend thing! But this is the kind of food I actually WANT to put kale into! PS It looks amazing. Love the tomato studded on the surface!
Thanks so much Nagi! Coming from you that means a lot. I admire your gorgeous food photography! The tomatoes were a fun (and unplanned) last minute addition that worked out well. I also just found a new photography spot with a little better lighting. My current apartment doesn’t get the best natural light due to window placement. The hallway outside my front door has a nice well lit window. Things we do for the best natural light right?!
This looks fantastic! My husband loves kale, and I am always trying to find new recipes to try for him.
Thanks and glad you like it Stephanie! I’ve never cooked kale in a recipe like this, but for some reason the idea struck me. It compliments well, with just a bit of subtle added flavor. Plus the texture is soft since you precook it a bit.
Hi Stephanie. If he’s a kale lover then he’d like this for sure. I’m pretty sure a non-kale lover would love this actually.