Kale and Cheddar Frittata
Crushed red pepper flakes add a subtle kick to this breakfast frittata. This frittata pairs nicely with your morning coffee and a piece of toast.
Makes
Serving size
Ingredients
8 large eggs
2 tablespoons olive oil
4 ounces (about ½ bunch) lacinato kale, tough stems removed and cut into ribbons
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
2 cloves of garlic, minced
1 ounce English (or any sharp) cheddar, shredded
Instructions
- Preheat oven to 350˚F.
- Whisk the eggs in a bowl and set aside.
- Heat the oil in an oven-safe skillet over medium heat. Add the kale, salt, black pepper, and red pepper and cook, stirring occasionally, until the kale starts to wilt. Add the garlic and cook for 2 minutes more. Remove from the heat.
- Pour the eggs into the skillet and give it a quick stir with the kale. Sprinkle the cheese over top and bake in the oven until the eggs are set, about 10 minutes. Slice into 4 even wedges and serve.
Cooking Tip
Not a fan of kale? Feel free to substitute kale with collard greens, a low potassium alternative!
Recipe contributed by Aaron Hutcherson
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