Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, frittata with kale. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

This crustless kale and cheddar frittata is the perfect low carb breakfast option. If kale raab is very large, cut in half lenghwise. Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe.

Frittata with kale is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Frittata with kale is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook frittata with kale using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Frittata with kale:

1. Prepare 8 eggs
2. Get 2 leaves kale
3. Get 1/4 cup tomatoes
4. Prepare 1/2 cup onion
5. Prepare 2 cloves garlic
6. Get 1/4 teaspoon salt, plus more for seasoning
7. Make ready 1/4 teaspoon black pepper, plus more for seasoning
8. Prepare 1 teaspoon red pepper flakes
9. Take 1 teaspoon thyme
10. Prepare 1/2 cup milk
11. Take 1/2 cup cheddar cheese
12. Make ready 1 tablespoon lemon juice
13. Take 3 tablespoon olive oil, divided

This Kale & Garlic Frittata recipe is PALEO, healthy, and SO incredibly easy to make!! The sweet potato kale frittata I'm sharing today is a fun one! Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Inspired by traditional Spanish tortillas made with potatoes, this healthy frittata recipe swaps potatoes for low-carb cauliflower.

Instructions to make Frittata with kale:

1. Heat skillet over medium heat and preheat oven to 350F/180c.
2. Lightly beat eggs and milk and season with salt, pepper, thyme and red pepper flakes.
3. Wilt kale. Remove from pan then season with 1 tbsp olive oil, lemon juice salt and pepper.
4. Heat remaining olive oil in skillet.
5. Saute onions and tomatoes in oil then add garlic and continue until fragrant.
6. Add kale to skillet then eggs. Gently combine
7. Place skillet in oven and bake for 16-18 minutes. Frittata may rise and separate slightly from edges.
8. Sprinkle with cheddar then bake for another minute.
9. Allow to cool for ten minutes before serving.

Serve it along with kale (or your favorite greens) for brunch or an easy. A Sausage Frittata with kale, spaghetti squash and sun-dried tomatoes is the perfect filling breakfast, lunch or dinner. We've been growing both zucchini and Tuscan kale in our backyard garden this summer - and With eggs, two types of cheese, salami, and loads of zucchini and kale in the filling - this Zucchini Frittata. 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!

So that’s going to wrap it up for this special food frittata with kale recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!