Greek Frittata with Kale Recipe
Frittatas are the BEST when you need a simple and satisfying dinner! Make this Greek frittata with kale and feta, and enjoy the leftovers the next day for breakfast.
Back in February, when the Dietary Guidelines Advisory Committee dropped their recommendation to limit cholesterol, I was pretty excited. A long time egg lover, I hate that eggs were demonized for so long. If you live in Columbia, you may have heard me yell out a Vicky Gunvalson-style "woo hoo!" when the news broke...or maybe that was your next door neighbor who had been subjecting himself to rubbery egg white omelets for years.
While there's a small percentage of people considered "hyperresponders" to dietary cholesterol, for most people, serum cholesterol (i.e. the cholesterol in your blood) has much more to do with how much cholesterol your liver produces versus what they eat. While “hyperresponders” might want to continue limiting eggs, most people would do well to consider their overall dietary pattern than counting milligrams of cholesterol. For general health, eggs are not only safe, but incredibly nutritious, yolk and all. Check out this blog post I wrote busting diet myths for more on egg nutrition.
Even before the DGA gave eggs the green light, I was making egg dinners at least once a week - usually more like twice! This Greek frittata with kale and feta cheese is on frequent rotation, but I also love to make omelets, scrambles, or even just leftover crap in a bowl with a fried egg on top! It’s tasty, budget friendly, and super satisfying. Wins all around!
Why I Love This Greek Frittata with Kale
I came up with this Greek frittata recipe ages ago as a way to use up some leftover greens and cheese. It’s a really simple frittata with kale, but the addition of creamy feta cheese, oregano, and kalamata olives pumps up the flavor and gives it a Mediterranean flare. It’s a simple vegetarian dinner that’s packed with nutrition, and also super satisfying and protein packed. Plus, leftovers are great for breakfast! I like to turn a slice of this frittata into a breakfast sandwich with harissa and a slice of tomato!
This recipe is also perfect as a pantry meal. I recommend my clients keep ingredients on hand that are shelf/freezer/fridge-stable to throw together simple weeknight dinners. For this Greek frittata, all you have to do is swap out frozen kale (or spinach) for the fresh kale and use whatever cheese you have on hand. It’s also a great dumping ground for leftover fresh herbs, like parsley, scallions, or dill.
How to Serve This Greek Frittata with Kale
Usually when I make this Greek frittata, I serve it with toast or pita and a side salad or fruit salad. Here’s some of my favorite pairings:
Chopped Greek salad with cucumbers and tomatoes
Hash of sweet potatoes and peppers
Harissa hummus, tzatziki and pita
Melon drizzled with honey and almonds
Garlic roasted potatoes
Tips for Making This Greek Frittata with Kale Recipe
Be sure to pick up baby kale, or a more tender green like spinach or chard when making this Greek frittata. Because regular “adult” (lol) kale is thicker and more sturdy, it takes a lot more time to cook down and get tender. If you do use “adult” kale, be sure to chop it very small and get rid of those thick stems.
This recipe calls for using some heavy cream or whole milk. I recommend heavy cream, but often use whole milk if that’s what I have on hand. I wouldn’t recommend using skim, which is basically just adding water! The point of adding dairy with fat in it is to add creamy, custardy texture, which you cant get with skim (or plant based milks for that matter).
Pull the frittata from the oven when the edges are very slightly golden and the eggs are just set in the center. Overcooked frittata is rubbery, so be sure to take it out before the top is entirely golden/browned.
Check the frittata more frequently if you use a larger than 10-inch skillet. A thinner frittata will cook faster and may overcook.
This Greek frittata with kale recipe, images and text have been updated to give you the best possible content.
Greek Frittata with Kale Recipe
Ingredients
8 large eggs
1/2 cup heavy cream or whole milk
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
5 ounces baby kale
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup chopped kalamata olives
2-4 ounces crumbled feta cheese, depending on how cheesy you like it
Instructions
Preheat oven to 350 degrees F. In a large mixing bowl, whisk together eggs, cream, oregano and season with salt and black pepper.
Heat olive oil in a 10-inch cast iron skillet on medium heat. When oil is hot, add kale and cook until about half is wilted. Stir in garlic and crushed red pepper flakes and continue to cook until kale is wilted.
Stir in kalamata olives, then pour in beaten eggs. Cook over medium heat until the edges are set. Sprinkle the top with crumbled feta cheese then transfer to the oven and cook until frittata is set, about 10 minutes total (check time on this). Let cool about 5 minutes before slicing and serve warm or at room temperature.
If you like this Greek frittata with kale recipe, you might also like:
Kale, Mushroom and Blue Cheese Quiche
Sweet Potato Crust Quiche with Spinach and Goat Cheese
Everything Bagel Smoked Salmon Frittata
