Kale, Onion and Gruyère Frittata



  • 1 bunch of Tuscan kale, chopped coarsely with center ribs removed
  • 4 tbsp olive oil
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • sea salt and black pepper
  • 8 large eggs
  • 1/2 cup grated gruyère cheese
  • 1/2 tsp cayenne pepper

Whether you're cooking brunch for a crowd or simply desperate for a quick after-work dinner, frittatas can be lifesavers. They're not only relatively easy to make, but involve ingredients which, more often than not, we tend to have lying around the house already. While you can really throw in any combination of vegetables and herbs you happen to have on hand, this recipe in particular is great for the fall and winter months when spring and summer veggies are hard to come by.

Frittatas also keep well - and are arguably better the next day - so if you're entertaining, prepare one in advance and warm up just in time for guests!

Chopped Kale

Sauteed Kale

Kale Frittata


  1. Preheat the oven to 350°. Meanwhile, heat 2 tbsp of olive oil in a large ovenproof, preferably cast iron, skillet.
  2. Saute the onions until soft, about 5 minutes. Add the chopped kale, minced garlic and a pinch of salt, and cook for another 4 minutes until the kale is tender and the onions are well softened. Remove from heat and set aside.
  3. In a large bowl, beat the eggs and add the gruyère, cayenne and a generous pinch of salt and pepper. Stir in the kale, onions and garlic until well combined.
  4. Warm up the remaining 2 tbsp of olive oil in the skillet and pour in the egg mixture. Cook for 5 minutes until the eggs look set around the edges.
  5. Transfer the skillet to the oven, and cook for 10 minutes. The top should have a lightly golden color. Serve with toast and pair with harissa for a little kick.
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Kale, Onion and Gruyère Frittata Recipe

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