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Simple 20 Min Frittata on 100 Days of Real Food
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Simple 20-Minute Kale & Egg Frittata

Here is a quick, simple recipe for kale egg frittata using ingredients you probably have on hand. It's ready and done in 20 minutes flat!
CourseBreakfast, Dinner, Lunch
CuisineAmerican, Italian
MethodFreezer Friendly, Too Easy
DietGluten Free, Peanut/Tree Nut-Free, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 1 tablespoon olive oil or butter
  • ½ onion diced
  • A couple big handfuls baby kale (I used half of a 5 ounce box)
  • 10 eggs
  • ¼ teaspoon salt
  • ⅓ cup Parmesan cheese freshly grated
  • pepper to taste

Instructions

  • Preheat oven to 350 degrees F.
  • Heat the oil in a cast iron (or other oven-proof) skillet over medium heat. Cook the onions until they begin to soften, 2 to 3 minutes.
  • Sprinkle in the kale and cook just until it wilts down, 1 to 2 minutes.
  • In a large bowl, beat the eggs with the salt. Pour egg mixture into the skillet. Sprinkle with Parmesan. 
  • Place the skillet in the oven and bake until set, about 12 to 14 minutes. Sprinkle with pepper and serve. Leftovers are great reheated (or even cold in the lunch box)!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Simple 20-Minute Kale & Egg Frittata
Amount Per Serving
Calories 230 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 417mg139%
Sodium 430mg19%
Potassium 182mg5%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 17g34%
Vitamin A 665IU13%
Vitamin C 1mg1%
Calcium 157mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.