Kale and Tomato Frittatas
- Prep Time 0:10
- Cook Time 0:18
- Estimated Cost $7.50
- 1 Comment
On Saturday mornings, I like to sleep in and then laze in bed with coffee and back issues of The New Yorker. Eventually, I’ll get out of bed and make breakfast. During the week, I usually dive right into the day with nothing more than coffee, but on Saturdays, I take my time with a nice breakfast. Lately, this frittata has been my go-to Saturday morning breakfast (though I’ve also served these for lunch or dinner to great response), due to its combination of ease of preparation (so, um, it’s also hangover- friendly) and satisfying deliciousness. It puffs up into a filling and protein-rich bowl of savory egg-iness and the grape tomatoes turn very sweet and juicy, thanks to their being left whole. The frittata is great with toast, but it doesn’t need it. This is also an easy recipe to reduce (I usually make just one or two at a time), or multiply. Additionally, all the ingredients can be poured into a greased cake pan or casserole dish and then cut into wedges or squares after being cooked.
- extra virgin olive oil Pantry
- 8 eggs, lightly beaten $1.50 for 12
- 1 cup half-and-half, milk or cream $1.50 for a pint
- 1 tsp each of salt and pepper Pantry
- 1 pint grape tomatoes, left whole $3.50
- 2 cups chopped kale (spinach or chard will also work) $1 for a bunch
- 4 cloves garlic, minced Pantry
- 8 tbsp shredded white cheddar, Parmesan or jack cheese optional
Recipe Serves 4
- Preheat the oven to 375 degrees F.
- Grease 4 12-oz. oven-proof bowls or ramekins with olive oil and set aside.
- In a mixing bowl, whisk together 2 tbsp olive oil, the eggs, half-and-half, salt and pepper. Stir in the tomatoes, kale and garlic.
- Pour mixture into the greased bowls or ramekins.
- Top each bowl with 2 tbsp shredded cheese, if using.
- Bake for 15-18 minutes, until puffy and golden-brown on top.
- Let cool for a few minutes, then serve.