Made with six simple ingredients in just over 30 minutes, this Kale Frittata is a great make-ahead breakfast, brunch, or dinner. Customize it with various mix-ins and toppings.
0 Preheat the oven to 400ºF.
1 Pull the kale leaves off the stems. Discard the stems and roughly chop the kale leaves.
2 Heat the olive oil in a medium skillet over medium-high heat. Add the kale and cook until the kale leaves are wilted and tender, 5 to 6 minutes. Add ½ teaspoon of salt and cook for 1 minute more to coat the leaves in salt. Move the pan off the heat to let the kale cool slightly.
3 Line an 8-inch square or 9-inch round baking pan with parchment paper. (Don’t skip this step because it will make the frittata very easy to remove from the pan.)
4 In a medium mixing bowl, whisk together the eggs, milk, and ½ teaspoon of salt. Gently stir in the kale and cheese.
5 Pour the mixture into the prepared pan.
6 Bake, uncovered, until the center is puffy and just set, 25 to 30 minutes.
7 Let the frittata cool for a few minutes before cutting into slices. Serve warm or let it cool and serve it at room temperature.
