Kale and Feta Frittata. Easy and healthy frittata with rich feta cheese. Kale, mushrooms, onion and tomatoes create a flavorful vegetarian frittata.
Keyword baby kale frittata, feta cheese frittata, kale frittata
Prep Time 8minutes
Cook Time 22minutes
Total Time 30minutes
Author Plating Pixels
½teaspoonground black pepper
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.