Finding a delicious dish that’s also fairly healthy might sound like a real challenge, but there are plenty of recipes out there that feature healthy ingredients and pack plenty of flavors. Case in point: this kale frittata recipe is extremely filling and flavorful, and it features kale, which is packed with nutrients. This is a perfect dish to try out for a healthy lunch with the family, and it’s also a good one to whip up for a quick snack. After trying out this recipe, please feel free to rate and review it. Also, share this dish with friends and family on Facebook, Twitter and Pinterest.
This kale frittata is a very basic dish, and it only requires a few key ingredients. All that’s needed is olive oil, one large yellow onion, chopped kale, eight large eggs, milk, and four ounces of Cabot Alpine Cheddar. Once the ingredients have been prepared and mixed together, simply add everything to a 12-cup muffin pan that’s been sprayed with cooking spray. The frittatas should bake for roughly 20 minutes, and they should be firm to the touch. This dish is a great one to serve to the family for breakfast or brunch!
Kale Frittata is a simple dish that’s fun to make, and it’s relatively healthy too—kale is packed with a wide range of vitamins and valuable nutrients. Cabot is a cooperative of 1,000 farm family owners, so we understand just how important it is to only serve the best to your family at dinnertime. With that in mind, after trying this dish out and serving it to your family, please make sure to rate and review it. Also, please share this dish with family and friends on Facebook, Twitter and Pinterest—we can’t wait to hear what everyone has to say about this tasty dish!
1 tablespoon olive oil
1 large yellow onion, very thinly sliced
2 cups chopped kale, packed
8 large eggs
¼ cup milk
4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)
Salt and pepper to taste
HEAT the oven to 350°F. Grease a 12-cup muffin pan with cooking spray.
HEAT the olive oil in a large skillet over medium-high heat.
ADD the onions and cook, stirring occasionally, until soft and golden brown, 10-15 minutes.
ADD the kale and cook another 3-4 minutes, until wilted. Season with salt and pepper.
WHISK the eggs and milk together in a medium bowl. Pour the egg mixture evenly into the muffin cups, filling each cup about half way.
DIVIDE the kale and onions evenly into the muffin cups then top evenly with cheese.
BAKE for 20 minutes, until firm to the touch.
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