Kale Frittata

I love this kale Frittata, it makes a great weekend breakfast dish. Your family will surely enjoy this one : )

6 large eggs
1/4 cups heavy cream
1/4 cups ricotta cheese
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon oil
1 teaspoon butter
1 small onion
1 clove garlic, minced
8 leaves of kale, cut into ribbons
1/2 cup shredded cheese

Beat the eggs and whisk in the ricotta cheese and heavy cream. Add the black pepper and salt to the eggs and whisk in then set aside. In a medium frying pan add heat the oil and add the butter. Add the onions and cook for about 4 minutes on medium heat. Add the garlic and cook for 1 minutes. Add the kale and cook for three minutes. Pour the egg mixture over the kale in the frying pan. When the outer edges of the eggs are cooked, top with grape tomatoes and sprinkle cheese over the frittata. Place the pan with the frittata in the oven and cook at 350 degrees for 20 minutes.

Serves 4
****Nutritional Information does not include the tomatoes****

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4 Responses to “Kale Frittata”

  1. Jay says:

    Hi Karen,

    Because I use Ricotta cheese it would not be Induction friendly. You can replace the ricotta with another cheese and this recipe would be great for Induction. Also I just updated the recipe with the nutritional info. Thanks for the heads up: )

  2. Karen says:

    Hello Jay

    I have 2 questions about the Kale Frittata. Can you tell me how many serving this is? Also can this recipe be used for people on the Phase 1 induction?

    Thank you

  3. Jay says:

    Hi Wes, sorry you are having problems finding the recipe. Here is the direct link to the recipe, enjoy: )

  4. Wes says:

    I was looking for your recipe on the zucchini pizza. It looked great on youtube but I could not find the recipe on your website.



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