Kale Fritatta Recipes

SWEET POTATO AND KALE SPANISH FRITTATA

Steps:

• Preheat the broiler to high.
• Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
• Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.

BELL PEPPER AND KALE FRITTATA RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the eggs and milk.
• Heat the olive oil in an oven-safe pan over medium-low heat. When the oil is shimmering, add the kale, bell pepper, salt, and pepper. Sauté until the pepper is tender, about 10 minutes.
• Pour the egg mixture into the pan and sprinkle the feta cheese on top. Continue to cook, pushing in the edges occasionally to make sure all the egg cooks evenly. Remove from the heat.
• Place the pan in the oven and broil on high until the top is lightly browned, about 4 minutes.
• Enjoy!

KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
• Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
• In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
• Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
• Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
• Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
• Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5-6 minutes.
• Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
• Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
• Enjoy!

KALE FRITATTA

Steps:

• Preheat broiler.
• Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
• Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.
• Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper.
• Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top.
• Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
• Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.

KALE & GOAT'S CHEESE FRITTATA

Steps:

• Heat oven to 190C/170C fan/gas 5. Heat the oil in a 25cm ovenproof frying pan. Add the onions and cook for 10-15 mins until soft and caramelised. Add the kale and 1 tbsp water, and cook for 5 mins until the kale has wilted. Pour in the balsamic vinegar and bubble for 1 min, then add the eggs. Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.
• Scatter the goat's cheese over the top of the frittata. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.

BAKED EGGS & KALE PARMESAN (FRITTATA)

Steps:

• Preheat the oven to 375°F.
• Add oil to a 8 or 10 inch cast iron pan. Heat oil over medium heat. Add leeks and sauté until the leeks begin to brown. Spread leeks evenly around the bottom of the pan and remove from heat.
• Wash and remove stems from kale, and chop roughly. Bring 1-2 quarts of water to a rolling boil in a pot, then add a tablespoon of sea salt. Submerge chard in boiling water for 1-2 minutes or until tender. Drain completely in colander.
• In a bowl, beat 6 eggs thoroughly.
• Line cast iron pan with an even layer of kale (on top of the evenly spread leeks). Sprinkle chopped tomatoes on top of kale. Add a generous amount of ground black pepper. Then pour beaten eggs over the vegetables (use a spoon to make sure the egg mixture spreads all the way to the outer edge of the pan). Spread grated cheese evenly over the eggs, and then top with almond meal. Do NOT stir ingredients to combine.
• Bake for 15-18 minutes or until eggs are firmly set. Place under the broiler for 1 minute or until the almond meal begins to brown in spots. Slice and serve.