Kale and Goat Cheese Frittata

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Yes, frittatas are often enjoyed at brunch time. But chopped curly kale and fresh dill make this version perfectly suitable for dinner—and if there are any leftovers, you can enjoy them for breakfast. When you’re whipping it up, don’t skip the nonstick skillet, as it’s crucial for easy serving. When you do go to serve, remember not to use a knife on your nonstick surface. If possible, scoop portions out with a big spoon (preferably rubber). This dish lasts for up to three days when it’s wrapped tightly in plastic wrap, just be sure to cool it off completely before sticking it in the refrigerator.

Kale and Goat Cheese Frittata
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
30 mins
Yield:
4

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 cup chopped yellow onion (from 1 medium onion)

  • 4 cups chopped curly kale (about 3½ oz.)

  • 10 large eggs

  • ½ cup whole milk

  • 2 tablespoons Dijon mustard

  • 1 ¼ teaspoons kosher salt

  • ½ teaspoon black pepper

  • 4 ounce (1 cup) goat cheese, crumbled

  • 1 tablespoon fresh dill leaves

Directions

  1. Preheat oven to 400°F with the rack in the upper third of oven. Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high. Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium.

  2. Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl; pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 1 minute. Top evenly with the cheese. Bake in oven until set, 15 to 20 minutes. Top with the dill.

Nutrition Facts (per serving)

363 Calories
25g Fat
8g Carbs
24g Protein
Nutrition Facts
Calories 363
% Daily Value *
Total Fat 25g 32%
Cholesterol 491mg 164%
Sodium 1096mg 48%
Total Carbohydrate 8g 3%
Total Sugars 4g
Protein 24g
Calcium 224mg 17%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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