Home » Breakfast Recipes » Kale and Feta Frittata

Kale and Feta Frittata

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.
Kale and Feta Frittata recipe - www.platingpixels.com

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.

Kale and Feta Frittata recipe - www.platingpixels.com

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.

Kale and Feta Frittata recipe - www.platingpixels.com

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.

Kale and Feta Frittata recipe - www.platingpixels.com
Kale and Feta Frittata

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.


Are you following me on Pinterest, InstagramFacebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.

Kale and Feta Frittata recipe - www.platingpixels.com
5 from 1 vote

Kale and Feta Frittata

Kale and Feta Frittata. Easy and healthy frittata with rich feta cheese. Kale, mushrooms, onion and tomatoes create a flavorful vegetarian frittata.
Course Frittata
Cuisine American
Keyword baby kale frittata, feta cheese frittata, kale frittata
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Calories 156kcal
Servings 8 slices
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.


  • 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.
Nutrition Facts
Kale and Feta Frittata
Amount Per Serving
Calories 156 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 281mg94%
Sodium 345mg15%
Potassium 268mg8%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 1g1%
Protein 10g20%
Vitamin A 2190IU44%
Vitamin C 24.8mg30%
Calcium 79mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Like this recipe?Visit @platingpixels on Pinterest to discover more. Pin it with button below to save recipe for later.
Don't forget to leave a comment below and rate this recipe if you like it →


Do you prefer frittata or quiche?

Breakfast Recipes | Gluten-Free Recipes | Keto Recipes | Recipes | Vegetarian

Similar Posts


  1. This recipe is enabling my obsession with kale. I bet it adds so much texture and flavor!

  2. 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! 🙂

    1. 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.

    1. 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 🙂

    1. 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.

  3. 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!

    1. Hi Meagan! I totally eat breakfast for dinner often. This one would be no exception. Glad you like the ingredients and the recipe!

  4. 5 stars
    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!

    1. 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?!

    1. 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.

    2. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating