Why I haven’t made frittata’s before now for you guys I don’t know. We are an egg loving family in this house and it’s not like I don’t own 34 cast iron skillets since I adore cooking with them.
This past Saturday found me finally getting around to making a new frittata recipe and if you follow me on Instagram or Facebook, you will have noticed that I am on a bit of a kale kick lately. (And if you don’t follow me, um, get on it? Like, yesterday?) <–subtle I am not.
It’s not like we don’t eat kale on a regular basis. I had perhaps two recipes in mind that used kale and I um… totally over bought at the grocery store. This is a totally common thing with me. The bunches were so beautiful and we are all trying so desperately to kick our colds that three green powerhouse packages came home with me.
Oy. That is a LOT of kale when you aren’t making kale chips! As I refused to let them go to waste, I have no less than 4 kale recipes coming up in the next while.
Frittata’s are so easy and fast to make that I am going to start making them during the week as well, they don’t need to be reserved for the weekend.
You simply fry up whichever vegetables you would like, then pour an egg/cheese mixture over the top and bake for 12 minutes.
That is quite seriously it.
Now, I put down that this serves two because it ends up being 2 eggs and an egg white per person, with veggies. That was perfect for Mike and I at lunch, but granted we skipped breakfast that day. This is a thin frittata for two. You can easily double this recipe – which will extend the cooking time- and it would still fit in the skillet perfectly.
Feel free to use only egg whites and fool around with the amount of veggies to your liking.
Happy cooking everyone! Thanks for stopping in!
- 1 tbsp olive oil
- 1 1/2 cup kale washed with any large ribs removed
- 1/2 small white onion chopped
- 1/2 small zucchini sliced
- 1 clove fresh garlic minced
- 1/2 cup light mozzarella cheese
- 4 eggs
- 2 egg whites
- Kick the tires and light the fires to 350 degrees.
In a 10 inch cast iron pan, sautee the first five ingredients until the onions are translucent and the other vegetables are soft.
In a small bowl, whisk together the eggs and cheese.
Pour over the vegetables in the skillet, stirring if needed to disperse the vegetables evenly.
Place in the 350 degree oven and bake for 12-14 minutes, until the egg is fully cooked in the middle of the skillet.
Remove from the oven and serve, using salt and pepper to taste.