Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, frittata with kale. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Frittata with kale is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Frittata with kale is something that I have loved my whole life. They are fine and they look wonderful.
This crustless kale and cheddar frittata is the perfect low carb breakfast option. If kale raab is very large, cut in half lenghwise. I finally found the perfect source to purchase eggs, lucky me!
To get started with this recipe, we have to prepare a few ingredients. You can have frittata with kale using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Frittata with kale:
- Get 8 eggs
- Make ready 2 leaves kale
- Get 1/4 cup tomatoes
- Take 1/2 cup onion
- Get 2 cloves garlic
- Get 1/4 teaspoon salt, plus more for seasoning
- Get 1/4 teaspoon black pepper, plus more for seasoning
- Prepare 1 teaspoon red pepper flakes
- Take 1 teaspoon thyme
- Get 1/2 cup milk
- Prepare 1/2 cup cheddar cheese
- Take 1 tablespoon lemon juice
- Prepare 3 tablespoon olive oil, divided
This Kale Frittata is a fun breakfast/brunch recipe that is made with eggs, kale, vegetables and almondmilk - it's vegetarian, hearty and very customizable. This filled omelette, with red onions, curly kale and goat's cheese, is vegetarian, gluten-free and quick enough to make midweek. This frittata is simple to whip up for an easy brunch and even better on those nights when you have no time or energy for dinner! Inspired by traditional Spanish tortillas made with potatoes, this healthy frittata recipe swaps potatoes for low-carb cauliflower.
Instructions to make Frittata with kale:
- Heat skillet over medium heat and preheat oven to 350F/180c.
- Lightly beat eggs and milk and season with salt, pepper, thyme and red pepper flakes.
- Wilt kale. Remove from pan then season with 1 tbsp olive oil, lemon juice salt and pepper.
- Heat remaining olive oil in skillet.
- Saute onions and tomatoes in oil then add garlic and continue until fragrant.
- Add kale to skillet then eggs. Gently combine
- Place skillet in oven and bake for 16-18 minutes. Frittata may rise and separate slightly from edges.
- Sprinkle with cheddar then bake for another minute.
- Allow to cool for ten minutes before serving.
Cook, stirring often, until the kale is wilted and tender. Today, I've made this Kale and Bacon Frittata. Rich and smokey, this egg-based dish is make with thin shreds of kale sautéed in bacon fat with shallot and crushed red pepper flake. A quick and easy meatless meal, this kale artichoke veggie frittata is best served with a simple To tide myself over, something "spring-like" seemed appropriate, and this kale artichoke veggie frittata fit. Oh, there's a frittata to discuss!
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