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 minutesminutes
Cook Time 22 minutesminutes
Total Time 30 minutesminutes
Servings 8slices
Calories 156kcal
Author Plating Pixels
Ingredients
12largeeggs
3tablespoonhalf-and-half
½teaspoonsalt
½teaspoonground black pepper
1tablespoonolive oil
1smallwhite onionchopped
1cupsliced mushrooms
2cupsfresh kalechopped
¾cupfetacrumbled
1cupcherry tomatoeswhole
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.