• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Breakfast

    Kale, Pesto and Roasted Red Pepper Frittata

    March 2, 2019 | Updated January 17, 2023 by Ryan 1 Comment

    252 shares
    Jump to Recipe Print Recipe

    This breakfast frittata is loaded with kale, homemade pesto, roasted red pepper and Parmesan cheese, which makes it a great healthy option to start off your day right. If you like to just throw everything in a skillet and then let the oven do the rest, then this is for you.

    overhead shot of kale frittata in cast iron skillet

    Have you ever had or even heard of a frittata? The easiest way to explain it is an Italian open face omelet. Italian frittatas are eggs cooked in a skillet and usually filled with some vegetables. Because you pan fry the eggs for a few minutes before throwing it in the oven to finish cooking, I think they're actually much easier than a regular omelet. I don't know about you, but half the time I try to make an omelet, it all looks good until I have to fold it and then it's a wash on if it will break or actually fold over itself.

    So what makes this kale frittata so great? Roasted red peppers and pesto just go together and give it a ton of flavor. And of course adding some fresh kale just makes it healthier! I actually used my kale pistachio pesto, which is honestly way better than any store-bought pesto you can get. But of course if you don't have some in the freezer, then just buy some pesto. So give this kale frittata recipe a try.

    Italian frittata in cast iron skillet with fresh basil and pistachios

    What Ingredients are in Kale, Pesto and Roasted Red Pepper Frittata?

    • Olive oil
    • Produce - sweet onion, garlic, kale, basil
    • Eggs
    • Milk
    • Roasted red peppers
    • Parmesan cheese
    • Pesto
    • Salt

    How Do I Make an Italian Frittata?

    Part of the reason I like making Italian frittatas is I believe they are much easier to make than omelets. You just throw everything in the skillet and cook on the stove top for about 5 minutes before finishing in the oven. You don't have to worry about folding anything and to me it tastes better anyway.

    What is the Difference Between a Quiche and Frittata?

    A frittata is a quiche without the crust. That's really the only difference. With a quiche, you place the crust in a skillet or pie serving dish and then bake with egg mixture, whereas the frittata's "crust" is formed by the eggs cooking and browning on the outside.

    Can You Make a Frittata the Night Before?

    Yes. You can actually serve a kale frittata cold, bring to room temperature or reheat before serving.

    Tips for Tasty Kale Frittata

    • Use whole full fat dairy which gives the frittata its flavor. You can substitute milk for yogurt or sour cream.
    • Don't mess with the egg to dairy ratio or you won't get the right consistency.
    • Cast iron skillets are the only way to go for a frittata. Don't consider anything else.
    • You know the frittata is done when the center is no longer jiggly and the edges are golden brown.

    close-up of roasted red pepper frittata in cast iron skillet

    Other Breakfast Recipes

    • Butternut Squash Frittata
    • Bacon Cheddar Waffles
    • Ham and Cheese Fritatta
    • Hash Brown Egg Muffins
    • Mini Ham and Cheese Quiche
    • Bacon Potato Quiche

    If you’ve tried this Kale Frittata or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of roasted red pepper frittata in cast iron skillet
    Print Recipe
    5 from 3 votes

    Kale, Pesto and Roasted Red Pepper Frittata

    With kale, homemade pesto, roasted red pepper and Parmesan cheese, this frittata is a great healthy option for breakfast.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Breakfast
    Cuisine: Italian
    Servings: 4
    Calories: 284kcal
    Author: Ryan Beck

    Ingredients

    • 1 tablespoon olive oil
    • ¼ cup sweet onion, diced
    • 2 garlic cloves, minced
    • 4 eggs
    • ½ cup milk
    • ½ teaspoon salt
    • 1 cup kale, roughly chopped
    • ¾ cup roasted red peppers, julienned
    • ½ cup freshly grated Parmesan cheese
    • ⅓ cup pesto, homemade or store-bought
    • 2 tablespoon fresh basil, julienned

    Instructions

    • Preheat oven to 375°F. In a 6" cast iron skillet, heat olive oil over medium heat. Add onion and cook for about 5 minutes or until translucent. Add garlic and cook for another minute.
    • While cooking onion, whisk together eggs with milk and salt. Add in kale, roasted red peppers, Parmesan cheese and pesto. Add egg mixture to skillet and cook until bottom begins to set, about 5 minutes.
    • Transfer skillet to oven and cook for another 8-10 minutes if using an 8" skillet or 20-25 minutes if using a 6" inch skillet, or until top is set. Remove from oven and top with some fresh basil.

    Notes

    • Use whole full fat dairy which gives the frittata its flavor. You can substitute milk for yogurt or sour cream.
    • Don't mess with the egg to dairy ratio or you won't get the right consistency.
    • Cast iron skillets are the only way to go for a frittata. Don't consider anything else.
    • You know the frittata is done when the center is no longer jiggly and the edges are golden brown.

    Nutrition

    Serving: 1slice | Calories: 284kcal | Carbohydrates: 10g | Protein: 14g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 194mg | Sodium: 1271mg | Potassium: 391mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3400IU | Vitamin C: 105.6mg | Calcium: 280mg | Iron: 2.2mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Four Cheese White Broccoli Pizza
    Brussels Sprouts Tacos »
    252 shares

    Receive Top 25 Recipes

    Reader Interactions

    Comments

    1. Chris says

      March 02, 2019 at 5:06 pm

      5 stars
      Man kale is everywhere these days but this sounds good.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    252 shares