This kale frittata recipe is great for a relaxing weekend breakfast. Maybe by now you even have your own kale to harvest from your garden! If not, the farmers market is a great place to get local fresh eggs and kale. There’s nothing like some fresh ingredients to start your day, especially now that the weather is finally warming up! Make your own kale frittata at home and tell us how it turns out! Enjoy!
- 4 cups finely chopped fresh kale
- olive oil
- ½ red onion, chopped
- 3 cloves garlic, minced
- 1 Tbs. aji mirin (sweet rice wine)
- 1 Tbs. tamari
- 4 large organic eggs
- Salt and freshly ground pepper to taste
- 4 oz feta cheese
- 6 sage leaves, chopped
- 2 Tbs. chopped parsley
- Preheat oven to 400°F.
- Wash and chop kale.
- In a mixing bowl, whisk together eggs, salt and pepper.
- Sauté onions in olive oil in wok or sauté pan, until translucent. Add in garlic and kale, continue cooking for a few more minutes. Add in aji mirin and tamari and cook until soft.
- In cast iron pan, melt butter or olive oil over medium heat. Pour in mixed eggs. Add kale, herbs and feta cheese. Place pan in oven. Cook for ten minutes until eggs are solid.
- Cut in half and serve immediately.
Step by Step Instructions
Preheat oven to 400°F. Wash and chop kale
In a mixing bowl, whisk together eggs, salt and pepper 
Sauté onions in olive oil in wok or sauté pan, until translucent. Add in garlic and kale, continue cooking for a few more minutes 
Add in aji mirin and tamari and cook until soft 
In cast iron pan, melt butter or olive oil over medium heat. Pour in mixed eggs 
Add kale, herbs and feta cheese 
Place pan in oven. Cook for ten minutes until eggs are solid. Cut in half and serve immediately.
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