Sharp Cheddar and Kale Frittata
Published by Page Street Publishing Co.
For those moments when you’re craving breakfast for dinner, this low-carb frittata is for you. It’s a feel-good weeknight frittata packed with delicious cheesy protein and veggies—and, of course, it comes together in less than 30 minutes. Your leftovers will also make a great breakfast treat, if they last that long.
- 1 tablespoon (15 ml) extra virgin olive oil
- 2 shallots, chopped
- 3 cups (201 g) chopped kale
- 1 cup (113 g) shredded aged Cheddar cheese
- 6 large eggs
- 1/4 cup (60 ml) half-and-half
- Kosher salt and ground black pepper
- 1/2 cup (30 g) chopped fresh parsley
Preheat your oven to 400°F (200°C, or gas mark 6).
Heat the oil in a 10-inch (25-cm) nonstick skillet over medium-high heat. Sauté the shallots and kale until the shallots are browned and the kale is withered, about 5 minutes. Top with the Cheddar cheese. Turn the heat off.
In a medium bowl, whisk together the eggs, half-and-half, salt and pepper. Pour the egg mixture into the skillet over the cheese and kale. Transfer to the oven and bake for 10 minutes. Remove the frittata from the oven and garnish with parsley.