This Kale and Goat Cheese Frittata is a wonderful, healthy breakfast or lunch recipe!
Sometimes, I eat kale for breakfast. I wanted to say, “cake,” but I don’t usually eat cake for breakfast unless there are layer cake leftovers sitting on my counter. So I opt for kale instead. If you cook it right, kale is wonderful in salads and other recipes. And it’s good in this simple vegetable frittata recipe too. By the way, frittatas are great for lunch as well.
This recipe comes from Naturally, Delicious Dinners by Danny Seo. Danny is the editor in chief of Naturally, Danny Seo, a national print magazine that celebrates the idea that style and sustainability don’t need to be mutually exclusive from each other. He was the host of a TV show by the same name. Danny is an expert in healthy cooking, and this is his third cookbook. It’s full of vegetarian recipes.
Here are a few recipes in the book that I’d like to make!
- Pumpkin Rosemary Biscuits
- Savory Goat Cheese Crostata
- Coffee Rubbed Portobello Fajitas
- Cool and Crisp Salad with Baby Lentils
- Cranberry, Wild Rice and Quinoa Salad
- Autumnal Chickpea and Blistered Corn Chowder
- Moroccan Spiced Red Lentil Soup
- Cold Sesame Peanut Zoodles
- Spiralized Sweet Potato Noodles with Sage Pesto
- Chipotle Sweet Potato Gratin
- refined coconut oil (or vegetable/canola- your preference)
- yellow onion
- goat cheese
- sea salt and freshly ground black pepper
How to make Kale and Goat Cheese Frittata:
The full, printable recipe is at the end of this post. You will need an oven-safe skillet for this recipe (one that does not have a plastic handle).
Heat oil in your skillet. Then add sliced onion and sea salt. Sauté for about 5 minutes, until the onions are softened.
Slice the kale into ribbons and add to a bowl with some sea salt. Massage the kale with the salt until it becomes more tender.
Preheat the oven to 375 degrees F. Place another (heat-proof) skillet in the oven for 5 minutes.
In a bowl, whisk the eggs and add in kale, onions, goat cheese, salt and pepper. Coat the skillet with oil. Pour in the egg mixture.
Dot some extra goat cheese on top if you love cheese! Bake in the oven until set, about 15 minutes.
This Kale and Goat Cheese Frittata recipe serves four. So just plan to cut the whole thing into four equal slices. If you share with someone else, you can each enjoy leftovers the next day.
This is a delicious and easy meal. Kale is wonderful when it’s handled and cooked correctly, and this recipe shows you how to do that. Feel free to use another kind of cheese if you prefer. Enjoy!
Here are a few more recipes using kale that you might like to try:
- Butternut Squash Soup with Kale
- Berry and Bacon Kale Salad
- Kale Cranberry Quinoa Salad
- Roasted Garlic Kale Hummus
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Kale and Goat Cheese Frittata
- 4 tablespoons refined coconut oil, divided
- 1 medium yellow onion, sliced
- 1¼ teaspoons sea salt, divided
- 4 ounces kale, stemmed and cut into thin ribbons
- 8 large eggs
- ¼ cup crumbled goat cheese
- ½ teaspoon freshly ground black pepper
- In a medium skillet, heat 2 tablespoons of the oil. Add the onion and ½ teaspoon of salt and cook until translucent, 4 to 5 minutes, stirring occasionally.
- In a large bowl, massage the kale with ½ teaspoon of salt until tender.
- Preheat the oven to 375°F., and warm a cast iron or other oven-safe skillet for 5 minutes.
- In a separate bowl, whisk the eggs and fold in the kale, onion, cheese, pepper and remaining sea salt.
- Coat the warmed skillet with the remaining oil. Pour in the egg mixture. Place the skillet in the oven and cook until set, about 15 minutes.