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Kale & Garlic Frittata

  • Author: B. Britnell
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 4 stems of kale, wash and de-stemmed
  • 2 tablespoons of unsalted butter (or coconut oil)
  • 1/2 diced white onion
  • 2 cloves of garlic, finely minced
  • fine sea salt and ground black pepper
  • 1 teaspoon of paprika
  • 6 large eggs


  1. Pre-heat the oven to 350 degrees F. Grease a 2 quart baking dish.
  2. Cut the kale into bite sized pieces. Heat a few inches of water in a steamer pot over medium-high heat and steam the kale for 5 minutes. Remove from heat and side aside to cool.
  3. In a suate pan, melt the butter over medium heat. Add the onion and cook until it becomes soft, about 3 minutes. Add the garlic, a bit of salt & pepper, and the paprika. Cook for an additional 2 minutes.
  4. Add in the kale, stir, and saute for 2 more minutes.
  5. Beat the eggs in a medium bowl and season with S&P if desired.
  6. Transfer the kale and onion mixture to the prepared baking pan and then pour the eggs over top of the kale, covering it evenly.
  7. Bake for 8-10 minutes until the eggs are firm. Let cool slightly, slice, and serve.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes