Kale and Tomato Frittata

Prep Time: 15 minutes Cooking Time: 30 mimnutes Ready In: 45 minutes
  • 8 eggs
  • 1 cup washed, drained, cut curly or dinosaur kale
  • 1 cup shredded extra sharp cheddar cheese
  • 1/2 diced onion - we like Vidalia's
  • 1 cup diced, fresh tomatoes (let the tomatoes drain in a fine colander before adding to the dish)
  • 1 t. finely cut fresh basil
  • Salt and Pepper to taste
  • Step 1 Begin by washing and cutting the kale into finely shredded strips.  Cut and drain the tomato pieces.  Cut the onion (to avoid crying while cutting the onion, chew something crunchy like carrots or peppers – it is impossible for the tear ducts and the saliva glands to work at the same time – who knew!)
  • Step 2 Crack the eggs in a separate bowl – whisk to mix thoroughly.  Add all the other ingredients and pour into a buttered pie dish or casserole pan not larger than 9 by 13.  You may also pour into silicon cupcake liners. (Recipe makes one large deep dish or 12 cupcakes)
  • Step 3 Bake 350 degrees until lightly golden brown and firm in the middle – about 35 minutes full sized or 25 in a cupcake liner.

Serves 12

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