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Kale and Cheddar Frittata
Golden, puffed, and loaded with melted sharp Cheddar, this cast-iron frittata turns simple greens into a rich, custard-like centerpiece. You'll start by sautéing sweet mini peppers and red onions until tender, then fold in earthy curly kale. Heavy cream gives the eggs a luxurious texture that bakes up beautifully in the oven. It's a fantastic way to clear out the crisper drawer while putting a satisfying, protein-packed meal on the table.
Equipment
- Oven
- Stovetop
- Cast iron skillet
Ingredients
- 12 large eggs, lightly beaten
- 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
- 1 cup heavy whipping cream
- 1 Tbsp. chopped fresh chives, plus more for garnish
- 1 ½ tsp. kosher salt
- ½ tsp. black pepper
- 2 Tbsp. olive oil, divided
- ¾ cup thinly sliced red onion (from 1 small onion)
- 2 red sweet mini peppers, thinly sliced crosswise (½ cup)
- 4 cups roughly chopped curly kale leaves (from 1 bunch)
- 1 large garlic clove, grated Chopped fresh dill
Instructions
- 1Preheat the oven to 400°F. In a large bowl, whisk the eggs, shredded Cheddar cheese, heavy cream, chives, salt, and black pepper until fully blended.
- 2Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the sliced red onion and sweet peppers. Cook for 4 to 6 minutes until they soften, then transfer them to a plate.
- 3Pour the remaining 1 tablespoon of olive oil into the skillet. Toss in the chopped kale and grated garlic, cooking for 1 to 2 minutes until the greens wilt.
- 4Transfer half of the cooked kale to a plate. Return half of the cooked onions and peppers to the skillet and stir everything together.
- 5Pour the egg and cheese mixture directly over the vegetables in the skillet. Scatter the reserved kale, onions, and peppers evenly over the top. Cook on medium-low heat for 1 to 2 minutes until the edges just begin to set.
- 6Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the center is completely set. Let the frittata rest for 10 minutes before slicing. The resting time allows the eggs to finish cooking gently and makes slicing much easier. Garnish with fresh chives and dill.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual slices in the microwave for 30 to 45 seconds, or heat in a 300°F oven until warmed through.
- Swap: You can substitute spinach or Swiss chard for the kale, but they'll wilt much faster in the pan.