The wonderfully versatile frittata is basically Italy’s version of an omelet.

For Italians, making frittatas is a tasty way to enjoy vegetables that are in season and use leftovers. This kale frittata with tomato and basil is a great way to eat your seasonal vegetables at breakfast, lunch or dinner.

For this recipe, baby kale works well, but you can just as easily use the regular variety if it is chopped into small bite-size pieces and cooked properly.

After the kale and onion are softened, it is important to turn the heat down to medium to medium-low to ensure that the eggs cook slowly to maintain a moist quality. Some chefs stir all the Parmesan cheese into the egg mixture, but this recipe calls for some to be sprinkled on top, allowing for it to brown lightly under the broiler to further accentuate its great taste. This easy-to-make frittata is finished in the oven, so you will need an ovenproof skillet.

Kale frittata with tomato and basil

Kale frittata with tomato and basil recipe

1 Tbsp. olive oil
1 cup chopped kale
1/2 cup finely chopped onion
9 large eggs
1/3 cup grated Parmesan or Romano cheese, divided
1/2 tsp salt
1/4 tsp black pepper
1/2 cup halved cherry tomatoes
2 Tbsp. chopped fresh basil or 1/2 tsp. dried basil, or to taste


In 9-inch or 10-inch iron, nonstick or regular, ovenproof skillet heat oil over medium-high heat. (If using a regular or cast iron skillet, make sure sides are coated with oil.) Sauté kale and onion until wilted, about 3 minutes.

In large bowl, whisk together eggs, half of cheese, salt and pepper.

Stir kale and onion into egg mixture and then return egg mixture to skillet. Sprinkle in tomatoes, basil and remaining cheese. Turn heat down to medium to medium-low and cook uncovered for 10-12 minutes or until frittata is just about set. While cooking, pre-heat broiler.

Remove skillet from burner and place under oven broiler until frittata top turns light golden brown, about 1 minute. Remove from broiler and let frittata rest a minute before cutting into wedges. Serve hot, cold or at room temperature.

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Makes 6 servings / Per serving: 168 calories, 11 g total fat (4 g saturated fat), 4 g carbohydrate, 12 g protein, < 1g dietary fiber, 289 mg sodium

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About: Recipe provided courtesy of the American Institute for Cancer Research. The ACI champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed lifestyle choices to reduce their cancer risk.

Filed under: Casserole recipes, Lunch, Vegetarian recipes

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