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.
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.
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.
Other Breakfast Recipes
- Butternut Squash Frittata
- Bacon Cheddar Waffles
- Hash Brown Egg Muffins
- Mini Ham and Cheese Quiche
- Apple Dutch Baby
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.
Kale, Pesto and Roasted Red Pepper Frittata
Ingredients
- 1 tbsp olive oil
- 1/4 cup sweet onion, diced
- 2 garlic cloves, minced
- 4 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1 cup kale, roughly chopped
- 3/4 cup roasted red peppers, julienned
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup pesto, homemade or store-bought
- 2 tbsp 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.
Man kale is everywhere these days but this sounds good.