Featuring an entire bunch of scallions that get sauteed until very sweet, this frittata also has lots of kale and salty feta cheese. It’s perfect for breakfast-for-dinner — or any time of day, really. Serve with hash browns, biscuits, toast, fruit or any other egg-friendly side dishes.
Storage: Refrigerate for up to 2 days.
Ingredients
Servings: 4–6 (makes one 12-inch frittata)
Directions
Active:
30 mins|
Total: 45 mins
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Step 1
Position a rack in the middle of the oven and preheat to 400 degrees.
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Step 2
In a large (12-inch), oven-safe skillet over medium heat, heat the oil until shimmering. Add the scallions and cook, stirring occasionally, until just softened, about 4 minutes. Add the kale and cook, stirring frequently, until wilted, about 2 minutes. (It will seem like a lot at first, but it will quickly wilt.) If you need to nudge the kale along, cover the skillet with a lid, large platter or sheet pan to help it steam. Stir in the feta and remove from the heat.
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Step 3
In a large bow, whisk together the eggs, salt and pepper until well combined. Pour the egg mixture evenly over the kale mixture, pressing down on the greens to help submerge them in the eggs. (They will not be completely covered.) Transfer the skillet to the oven, and bake for 13 to 15 minutes, or until the eggs are set, puffed and golden brown in spots. Cut into wedges and serve.
Substitutions
No kale on hand or dislike it? >> Use any cooking green of your choice, such as spinach, collards, dandelion greens or chard.
Scallions >> red, yellow or spring onions.
Feta >> any cheese of your choice, including non-dairy.
Looking for meat? >> Add some cooked, crumbled breakfast sausage or bacon to the frittata.
Cooking for a crowd? >> Double the recipe, transfer the kale mixture to a 9-by-13 baking dish after sauteing, add the eggs and bake in the baking dish.
Looking for more richness? >> Serve with a mixture of sour cream or labneh thinned with a little lemon juice and seasoned with minced garlic and salt.
