Kale Potato and Onion Frittata

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

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This kale, potato, and onion frittata is a creamy, cheesy, and healthy brunch option that can use the produce of the season. Frittatas are great for brunch or making ahead for protein-packed breakfasts or lunches. They're also great for an easy dinner!


Units Scale
  • 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


  1. Preheat & whisk eggs. Preheat your oven to 400 degrees and start heating the extra virgin olive oil in a cast iron skillet over medium heat. Whisk the eggs, Greek yogurt, salt, pepper, and chili powder together in a medium bowl until thoroughly combined and few yogurt clumps remain. Set aside.
  2. Sauté veggies. Add onions and potatoes to the cast iron skillet with a generous pinch of salt. Sauté for 15 minutes, stirring occasionally throughout, until onions are soft and potatoes are very easy to pierce with a fork. Add the kale and sauté, stirring, for 2 more minutes.
  3. Add eggs to skillet. Pour the egg mixture over the veggies in the cast iron skillet and gently stir to evenly distribute the veggies. Allow to cook over medium heat until the edges of the frittata lighten in color.
  4. Top with cheese. Sprinkle the shredded cheese evenly over the top of the frittata.
  5. Bake. Bake the frittata at 400 degrees for 10-14 minutes. The frittata is ready to come out of the oven when it is puffed up, no longer wet, and has a slight jiggle.
  6. Cool. Allow the frittata to cool for 5-10 minutes before serving.


  1. Avoid overcooking tip. My best tip to avoid overcooking your frittata is to check at around the 8-10 minute mark. Check to see if the frittata is puffed up, no longer wet, and can jiggle a little bit in the pan. If you check all of these boxes, take it out of the oven and allow it to finish cooking as it cools in the pan. If not, then put the frittata back in for a few more minutes.
  2. Skillet: If you don't have cast iron, not to worry! You can use another oven-safe skillet, or use another skillet and a separate baking dish to bake. If you use the latter method, skip Step 4 and add the veggies and then egg mixture to the baking dish. Proceed with normal steps, but bake at 400 for 18-20 minutes.