Braised Kale Frittata

Braised Kale Frittata


6 large eggs

4 large egg whites

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 ounce Gruyère or Parmesan cheese, grated (3 TBSP)

2 tablespoons chopped oregano

Cooking spray

2 cups kale chiffonade

3/4 cup chopped cherry tomatoes


Preheat oven to 375°F. In a large bowl, whisk the first 6 ingredients (through oregano).

Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.

Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.