Braised Kale Frittata

braised-kale-frittata Photo: Levi Brown


  • 6 large eggs
  • 4 large egg whites
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 ounce Gruyère or Parmesan cheese, grated (3 TBSP)
  • 2 tablespoons chopped oregano
  • Cooking spray
  • 2 cups
  • 3/4 cup chopped cherry tomatoes


1. Preheat oven to 375°F. In a large bowl, whisk the first 6 ingredients (through oregano).

2. Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.

3. Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.

  • Prep Time:
  • Cook Time:

  • Try this easy baked Braised Kale Frittata instead of the usual omelet for breakfast or a light dinner.
  • Yield: Makes: 4 servings (serving size: 1/4 frittata)

Nutritional Information

Calories per serving: 204
Fat per serving: 12.6g
Saturated fat per serving: 3.6g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2.1g
Protein per serving: 16g
Carbohydrate per serving: 7g
Fiber per serving: 2g
Cholesterol per serving: 283mg
Iron per serving: 3mg
Sodium per serving: 511mg
Calcium per serving: 155mg

Good to Know

Instead of your usual omelet, try this baked frittata that uses kale and tomatoes (both of which fight cancer!).