Did you know that per calorie, kale has more iron than beef and more calcium than milk? It’s one of the most nutritious foods you can put in your body, and I look for chances to sneak it into my meals whenever I can!
My most recent kale creation is this Kale & Feta Frittata. It’s so delicious, and a great introductory recipe for anyone nervous about trying kale! The kale gets wilted down in the skillet and then baked in egg, so you barely even notice when you’re eating it.
What are you waiting for?
Grab some kale and scallions from your garden or local farmer’s market and enjoy!
1 T. Olive Oil
1 c. Chopped Kale
1 Scallion (chopped)
2 Large Eggs (whisked)
2 T. Garlic & Herb Feta
Salt & Pepper
- Preheat oven to 350 degrees.
- Heat olive oil in a small ovenproof skillet over medium heat. Add scallions and kale and cook, stirring, until wilted (a few minutes).
- Pour eggs over kale and scallions. Top with feta cheese and season with salt and pepper.
- Transfer skillet to oven and bake until eggs are cooked through (I bake mine for 5 minutes).
This recipe serves one, but you can easily multiply it and use a larger skillet to serve more people.
Time-Saving Tip: Think you’re too busy in the morning to enjoy this wholesome breakfast? Then this tip’s for you! I chop up a bunch of kale and scallions at one time and divide them into freezer-safe dishes – one frittata serving of veggies per dish – and pop them in my freezer. When I’m ready for my frittata fix I simply grab a pre-prepped portion from my freezer, toss it into my skillet and begin sautéing away! It’s a great way to reduce your prep time when you’re in a hurry!
Interested in saving even more time in the kitchen? Check out some of my favorite “bulk prep and freeze” meal and snack recipes!
Looking for another kale fix? Then this green smoothie recipe is for you!