Kale Frittata with Potato & Cheddar

Name: Kale Potato Frittata with Cheddar (Awesome for Meal Prep!)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil; 1/2 cup sweet onion, diced; 1 cup Yukon gold potatoes, thinly sliced; 2 cups curly kale, chopped; 9 eggs; 1/2 cup Greek yogurt (2% or whole milk); 1/2 teaspoon chile powder; 1/2 teaspoon fine salt; 1/4 teaspoon pepper; 1 cup sharp cheddar cheese, shredded

Jump to Recipe·Print Recipe·5 from 2 reviews

This healthy kale, potato, and onion frittata recipe uses winter produce to create a delicious and easy breakfast, brunch, or lunch! Frittatas are just as good at serving crowds as they are at prepping a few days' worth of breakfasts. They can also be made with any seasonal produce, so change up the flavors with the season!

Kale, potato, and onion frittata fresh out of the oven in cast iron skillet, with teal linen wrapped around skillet handle

I'm a daily eggs and toast kind of person, and I love how a frittata means I'm making eggs once in exchange for numerous delicious breakfasts.

Normally I still love some variety throughout the week, like a soft egg scramble with chilis, fried eggs, or pressure cooker boiled eggs. But frittatas are a delicious way to shake things up and get veggies in right away with breakfast. Not to mention, they're perfect if you're throwing together a simple brunch (maybe some muffins or a citrus mint salad with fennel on the side).

Plus, if you're starting to cook with more kale, baking it into eggs is a great way to make it taste incredible and use it up if you have a lot. Add in potatoes and cheese for comfort, and you've got yourself a nourishing breakfast!

Jump to:

What is a Frittata?
Key Ingredients
Substitutions & Variations
Step-by-Step: Kale Frittata with Potatoes
Expert Tip: How to Avoid Overcooking
Frittata FAQs
Recommended Pairings
📖 Recipe

What is a Frittata?

Ever had frittata before? If not, you are in a for a real treat. The word 'frittata' derives from 'fritto' ('fried') in the Italian language. In its simplest form, a frittata consists of beaten, fried eggs.

Frittatas are traditionally started on the stovetop in a cast iron skillet, and then transferred to the oven to finish cooking into a creamy baked egg dish.

If you don't have cast iron, not to worry! You can easily use another oven-safe skillet, or simply transfer cooked veggies and eggs to a baking dish of your choice.

Key Ingredients

Frittata ingredients, including kale, eggs, potatoes, onions, salt, pepper, chili powder, parmesan, and Greek yogurt.

Eggs - Whole eggs are the main ingredient in this recipe. If you're trying to reduce your carbon footprint, consider finding some local eggs.
2% Greek yogurt - Not always common in frittatas, but I love the creamy element this adds.
Parmesan or sharp cheddar - Any cheese will be delicious in a frittata, but I love using one or both of these when I make frittata with potatoes and kale.
Kale - Baking kale into eggs makes it so delicious and reminds me of broccoli in a quiche. You can use curly kale (pictured here) or lacinato (sometimes referred to as "Tuscan" or "dinosaur") kale. If you have kale leftover that you'd like to use up, try this nourishing chicken tortilla soup with kale or kale slaw with ramen.
Yukon gold potatoes - I love the texture of Yukon gold potatoes with eggs. It's the most common potato used in Spanish tortilla (Spain's version of the frittata) because it fries up beautifully.

Substitutions & Variations

Yogurt - Feel free to use ½ cup milk instead of ½ cup yogurt! I recommend whole milk or half and half to keep it the creamiest, though an unsweetened plant-based milk will also work.
Dairy or lactose free - Use a dairy-free cheese and plant-based milk! If you're simply trying to avoid lactose, Cabot Creamery and Fair Life have awesome lactose-free cheeses and milks.
Ham, mushroom & cheddar - Add cooked Canadian ham + sautéed mushrooms + sautéed onions + sharp cheddar cheese.
Butternut squash & kale - Add onions + roasted butternuts squash cubes + kale.
Southwest - Onions + peppers + jalapeño + black beans + Mexican blend cheese
Asparagus & goat cheese - Sautéed asparagus + onions + goat cheese

If you like frittatas with kale, this crustless kale pie with chickpea flour is a must-try for next time. It's like a crustless quiche!

Step-by-Step: Kale Frittata with Potatoes

Eggs whisked with Greek yogurt, salt, pepper, and chile powder.

Step 1: Preheat your oven to 400 degrees Fahrenheit. Then, whisk the eggs, yogurt, salt, pepper, and chili powder together in a medium-sized bowl. Whisk until almost no yogurt clumps remain (a few are okay, as these will melt into the eggs when baked). Set aside.

Thinly sliced Yukon gold potatoes, kale, and diced onions sautéed in a black cast iron skillet.

Step 2: Heat olive oil over medium heat in an oven-safe skillet (such as cast iron). Sauté the veggies the onions and potatoes, stirring occasionally until the onions are soft and potatoes are easy to pierce with a fork -- about 15 minutes. Then, add the kale and sauté for another two minutes until soft.

Egg mixture poured into black cast iron skillet with kale, potatoes, and onions.

Step 3: While the skillet is still on the burner, pour in the whisked egg mixture and gently stir to get the veggies evenly distributed.

Egg mixture poured into black cast iron skillet with kale, potatoes, and onions, topped with grated cheese.

Step 4: Allow the frittata to cook until the out edge lightens in color. Sprinkle the shredded cheese evenly over the top, then transfer to the oven.

Kale, potato, and onion frittata fresh out of the oven in cast iron skillet, on cooling rack.

Step 5: Bake the frittata at 400 degrees for 10-14 minutes, checking around 8-10 minutes for doneness. You'll know the frittata is done when it has puffed up and the eggs are no longer wet-looking, and can jiggle slightly in the pan.

Step 6: Remove the frittata from the oven and allow to cool for 5-10 minutes before slicing and serving. Frittatas make excellent toasted sandwiches...

Expert Tip: How to Avoid Overcooking

Overcooking a frittata can give it a rubbery texture, so be sure to check it somewhere within the 8-10 minute mark.

If the eggs look cooked through (no wetness on the top center of the frittata), and they are able to jiggle slightly when you jiggle the pan, then you're good to take the frittata out. It will continue to cook as it cools and the result will be creamy and delicious!

Serving a crowd? Make a batch of Instant Pot overnight oats with this frittata to offer options or round out the meal. Cooking oats in a pressure cooker is completely hands off, and the oats can be served directly from it, reducing number of serving dishes needed.

Frittata FAQs

Can frittata be eaten cold?

It sure can! I personally prefer to heat it up, but you can enjoy frittata cold or room temperature as well. They're great leftover on a sandwich!

What should I serve with frittata?

Frittatas are delicious on toast or with a simple green salad served on the side. Since this kale frittata is meatless, you could also serve smoked salmon or breakfast sausage on the side.

How do I store leftover frittata?

To store your frittata, place it in an airtight container in the fridge for up to five days. Reheat in the microwave for about 30 seconds, or pop it back into the oven.

Can I freeze a frittata?

Yes! Once cooled completely, slice and store in an airtight container (or individual pieces in their own containers) in the freezer for up to three months. Thaw the frittata in your refrigerator before reheating in the oven until warmed all the way through.

Recommended Pairings

If you're serving this frittata for brunch or lunch, try serving with a salad, smoothie, or wholesome baked good on the side.

Did you make this kale frittata recipe? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!