How To Make A Perfect Kale Frittata

Herb Frittata
Deborah Ory / Getty Images
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
121 Calories
9g Fat
2g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 121
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 19%
Cholesterol 234mg 78%
Sodium 165mg 7%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Protein 8g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This frittata is loaded with kale, almost like a vegetable tart. You can use less kale if you like, or of course other leafy greens. It is great warm, at room temperature, even cold. You could cut it into wedges or squares. Serve this for breakfast, brunch, or with a salad for lunch. There are lots of varieties of kale out there and you can use any of them.

If you want to heat up the broiler, go right ahead and run the frittata under the broiler at the end (instead of covering the pan with the lid) and the top will get a nice golden brown color. Watch to make sure it doesn’t get too brown.

At the end you could sprinkle some shredded or crumbled cheese -- such as feta, goat cheese, or cheddar -- on top before covering the pan (or putting the pan under the broiler). You could also add a sprinkle of fresh chopped herbs at the end.


  • 1 tablespoon butter
  • ¼ cup chopped scallions
  • ¼ cup chopped onions
  • ⅔ cup chopped cooked kale (see Note)
  • Salt and pepper to taste
  • 5 large eggs

Steps to Make It

  1. Gather the ingredients.

  2. Melt the butter in a small skillet sauté scallions and onions medium heat for 4 minutes until they are tender.  Add kale and sauté for another 2 minutes until the kale is hot.  Season with salt and pepper

  3. Beat the eggs in a medium bowl, then pour them over the vegetables, and stir occasionally until the eggs are still wet, but starting to be cooked.  Spread them out evenly in the pan, then cover the pan and allow to cook for 2 more minutes, until the top is set.  You might turn off the heat and let the eggs sit in the covered pan for another minute or two if you think the bottom is cooking too quickly, but the top still needs firming up.  

  4. Serve warm or room temperature, or you can hold it in the fridge for a few days and serve chilled or at room temperature.


If you have leftover kale, use it, but if not, bring a large pot of water to a boil, and add about 1 tablespoon of salt. Add 1 large bunch of kale and boil, stirring occasionally for about 8 minutes until the kale is fairly tender. Remove the kale with tongs, or drain in a colander. Cool until you can handle it comfortably and then pull off the thick stems, squeeze out the excess water, and roughly chop the kale. Cool and squeeze dry. Chop about 2 cups.