Description
This Kale and Artichoke Frittata is a delicious blend of vegetables and cheese, perfect for brunch or a light dinner.
Ingredients
Scale
- 1 large bunch kale, coarsely chopped, washed, and dried (see notes)
- 1 tablespoon olive oil, divided
- 1 can (14 oz) artichoke hearts or bottoms, drained and chopped
- 8 ounces ricotta cheese
- 3/4 cup + 3 tablespoons grated Parmesan (see notes)
- 6 eggs, beaten
- salt and fresh-ground black pepper to taste
Instructions
- Preheat oven to 400F/200C.
- If using garden kale, wash the leaves in a salad spinner and spin dry. You probably don’t need to wash kale from the store.
- Cut stems off the kale and coarsely chop the leaves. (If you’re using dark green kale you’ll need to cut away the center ribs if they’re large.)
- Heat 2 teaspoons of olive oil in a large frying pan, add kale and cook, turning a few times, just until it barely wilts. This will take not more than 1-2 minutes.
- Spray or rub the cake pan or springform pan with the other 1 teaspoon of olive oil.
- Put wilted kale in the bottom of the springform pan.
- Drain artichoke hearts, chop them, and layer on top of kale.
- Combine the beaten eggs, ricotta cheese, 3/4 cup Parmesan cheese, salt, and pepper, and stir together until the cheeses are mixed into the eggs. (There will be some lumps.)
- Pour egg mixture over the kale and artichoke hearts, then use a fork to gently mix so the vegetables are evenly distributed in the eggs.
- Sprinkle the 3 tablespoons of freshly grated Parmesan on top, more or less to taste.
- Bake the pie until it’s set and lightly starting to brown, about 35 minutes.
- Let cool a few minutes, then slice and serve.
Notes
- If using garden kale, you probably don’t need to wash the leaves from the store.
- Store-bought kale may not need rinsing, but washing it is still a good practice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 220mg