Table of Contents
Why You’ll Love This Kale Frittata
- One pan, one bowl, and done. Minimal dishes = maximum happiness.
- It’s flexible. Out of mozzarella? Swap in cheddar. No milk? Try Greek yogurt.
- Kid-friendly & mom-approved. The kale practically disappears into the cheesy eggy goodness.
- Healthy without trying too hard. Packed with nutrients but still comforting and crave-worthy.
- Perfect anytime. Breakfast, lunch, or dinner—it’s always welcome at the table.
Ingredients You’ll Need
Here’s the down-to-earth lineup:
- Nonstick cooking spray
- 3 cups kale (washed, stemmed, and chopped—or torn by little helpers!)
- 1 onion (chopped)
- ½ cup mozzarella cheese (shredded)
- 1 Tbsp olive oil
- ½ cup water
- 6 eggs
- ½ cup low-fat milk
- ½ tsp salt
- ½ tsp black pepper
Pro tip: Pre-shredded cheese works just fine on hectic nights. No judgment here!
Let’s Make It: Step-by-Step
1. Mise en Place (Fancy speak for “get everything ready”)
- Preheat that oven to 375°F.
- Wash and dry your kale and onion.
- Spray a 9” round baking pan with nonstick cooking spray.
- Remove stems from kale and chop or tear the leaves.
- Peel and chop the onion.
- Shred your mozzarella cheese (or sneak a taste—we won’t tell).
2. Cook the Veggies
- Warm a splash of olive oil in a skillet over medium heat until it shimmers gently
- Add the onion and cook for 3–5 minutes, stirring occasionally, until it’s soft and starting to caramelize.
- Stir in the kale and ½ cup of water. Cover and let it steam for about 5 minutes.
- Remove from heat and let it cool down a bit. No one wants scrambled eggs in a frittata mix!
3. Mix the Eggs
- In a large bowl, crack your eggs and add milk, salt, pepper, and shredded cheese.
- Whisk it all together until smooth and creamy—like it’s ready to steal the spotlight
- Stir in the cooled kale-onion mix.
4. Bake It Up
- Pour everything into your prepared baking pan.
- Bake for 25–30 minutes, or until the center is set and the edges are a beautiful golden brown.
- Give it a few minutes to settle in peace before you grab a knife and slice in.
Pair it with a simple green salad or toast for a light meal. Or, go full brunch mode with roasted potatoes and fruit on the side.
Cooking Tips from My Kitchen to Yours
- Let it rest! Just 2–3 minutes after baking helps everything settle for easy slicing.
- Make it yours. Add bell peppers, swap kale for spinach, or throw in some cooked bacon for an extra punch.
- Storing leftovers? Tuck them into an airtight container and chill in the fridge until you’re ready to dive back in. They’ll last 3–4 days and reheat like a dream in the microwave or toaster oven.
Need more egg-cellent ideas? Check out my Spinach and Feta Crustless Quiche—it’s a crowd-pleaser with a Mediterranean twist!
A Little Story From My Kitchen
This Kale Frittata became a Sunday ritual in my house after my youngest declared, “This is like eggs and pizza had a baby!” High praise from a picky eater, right? I love that it sneaks greens into something everyone actually wants to eat—and I always have the ingredients on hand. It’s one of those cozy, feel-good meals I can count on when I need dinner on the table without a fuss.
FAQs About Making the Best Kale Frittata
Can I use frozen kale instead of fresh?
Absolutely! Simply thaw it out, give it a good squeeze to ditch the extra water, then toss it into the pan
What’s the best cheese for a kale frittata?
Mozzarella is great for melty goodness, but feta, cheddar, or even goat cheese add delicious twists.
How do I store and reheat leftovers?
Keep the slices fresh by sealing them in an airtight container and popping them into the fridge Reheat in the microwave or toaster oven for best results.
Can I make it dairy-free?
Yes! Use a plant-based milk and skip the cheese—or try a dairy-free cheese alternative that melts well.
Whether you’re wrangling kids, catching up on work emails, or just trying to make it through Monday, this Kale Frittata has your back.It’s simple, nourishing, and has just the right touch of flair to make you feel like a total pro in the kitchen.
Craving more quick, veggie-forward meals? Swing by MealsBang’s recipe collection for more inspiration!
Happy cooking,
Lily
