It’s possible that I have a bit of a frittata obsession. Eggs are one of my favorite foods and making a frittata is a great way to use up random ingredients and make a filling dish. There’s a seemingly endless number of frittata variations, but mine tend to revolve around greens and cheese.
Frittata are quick and easy to make. I also find that they reheat well, which means they make great leftovers or work lunches.
Kale and Cheddar Frittata
- 1/2 bunch kale I used 10 leaves of Lacinato kale
- 2 teaspoons olive oil
- salt and pepper
- 3/4 cup shredded cheddar cheese
- 8 eggs
- Preheat the oven to 350 degrees.
- Prepare the kale by removing the thick stems from the center and roughly chopping the leaves.
- Heat 2 teaspoons of olive oil in a 10 inch skillet over medium heat. Add the rough chopped kale and cook until slightly wilted, stirring occasionally.
- Meanwhile, crack the 8 eggs into a medium sized bowl. Beat lightly with a fork.
- Add the shredded cheddar to the eggs and mix evenly.
- Pour the egg and cheddar mixture into the pan with the kale. Mix so that all of the ingredients are evenly distributed.
- Let the pan sit for 2 minutes over the medium heat.
- Transfer the pan to the preheated oven. Cook for 10 minutes, or until the eggs are set.
- Serve and enjoy!