Kale Potato and Onion Frittata

Name: Kale Potato and Onion Frittata
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 parmesan or sharp cheddar cheese, shredded

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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 serving you and your family for 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

Thanks to the frittata for being its delicious, easy, make-ahead self! 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, a frittata is great for brunch alongside a sweet counterpart - think easy cranberry orange muffins or citrus mint salad with fennel.

And, since kale is in season in winter, we're going to add some to this frittata. Kale is incredibly nutritious, and baked into a cheesy frittata is super tasty way to enjoy it. Let's make this frittata!!

Jump to:

What is a Frittata?
Ingredients
Substitutions & Variations
How to Make This Kale Potato and Onion Frittata
Frittata FAQs
Top Tips
Kale Potato and Onion Frittata 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.

Ingredients

Extra virgin olive oil - For sautéing veggies and making sure eggs won't stick to the pan.
Eggs - Whole eggs are perfect for this recipe. I don't recommend egg whites only, but see substitution notes below if you'd like to switch out some whole eggs for egg whites.
2% Greek yogurt - I prefer Greek yogurt to milk in my frittatas these days! The results are rich and creamy.
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.
Sweet onion - Onions and eggs are a prime breakfast combo.
Chili powder - Chili powder with eggs adds a deeper, delicious flavor.
Salt & Pepper - For flavor.

Substitutions & Variations

The below substitutions and flavor variations will help you work with what you have in your fridge! Frittatas are a canvas for flavors, so definitely try something new after you try the kale and potato version.

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.
Egg whites - While I don't recommend using egg whites instead of eggs for this recipe, you could substitute some egg whites in. I recommend subbing in ¼ cup egg whites for two eggs.
Dairy or lactose free - Use a dairy-free cheese and plant-based milk! If you're simply trying to avoid lactose, I also love Cabot Creamery cheese and Fair Life milk because they are naturally lactose-free. These are some of our go-to dairy products on our shopping list every week!
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

How to Make This Kale Potato and Onion Frittata

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...

Hint: 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!

Two slices of kale, potato, and onion frittata on small white place with two forks, next to teal linen.

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. When I lived in Spain, I commonly ate a sandwich made of leftover Spanish tortilla (a sort of egg & potato omelette, similar to a frittata) on bread. It made a delicious lunch and would work well for a frittata.

What should I serve with frittata?

Frittatas are delicious on toast or with a simple green salad served on the side (think mixed greens or kale with a simple vinaigrette). Since these kale, potato, and onion frittatas are meatless, you could also fry up some bacon, breakfast sausage, or Canadian bacon to serve 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. Making sure the frittata is completely cool before freezing is essential, as any moisture that forms in the container from cooling will cause freezer burn. Thaw the frittata in your refrigerator for a few hours before reheating in the oven until warmed all the way through.

Top Tips

Frittatas are not just breakfast food! They make an incredibly easy and filling dinner as well, so keep this one in your back pocket for a night when you just need dinner to be easy. Or, try meal prepping a frittata for healthy lunches.
Serving a crowd? You can also make a batch 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.

Oh, and if you like this kale and eggs situation, this crustless kale pie with chickpea flour is a must-try for next time.