Kale Frittata

Is is a breakfast, light lunch or speedy dinner? 

Kale Frittata

Kale Frittata

This is a fantastic way to use up any leftover ingredients in your fridge, or a glut of eggs.  You can pretty much put anything you like into a frittata  and take the flavour to a destination of choice.

-Add basil, tomatoes, oregano  – you’re in Italy.

-Add chorizo, paprika – you’re in Spain.

I love the nutritional powerhouse that is kale, so I decided to use it as the star ingredient in my dish.  Grated courgettes are a great addition to a frittata since they help to hold the texture together. I learnt this courgette tip from my Australian born friend who’s Mum has been making this dish and variations of it for years. The original dish – Zucchini slice (Aussie’s use the zucchini name for a courgette for some unbeknown reason) came from an Aussie Women’s Weekly mag.

I initially ate a slice of this frittata for dinner, then cold for lunch the next day, and the remaining quarters cold for breakfasts the rest of the week.  Such a versatile dish which saved me heaps of cooking time. Think of it like a quiche with no crust.  It also happened to be delicious – there was something amazing about the way the garlic soaked into all the kale… I threw the sumac in for a bit of a ‘see what happens’ experiment – I liked its addition. In my opinion sumac goes really well with eggs and I’m particularly liking a pink dusting of it a- top of runny scrambled eggs at the moment.

What’s your favourite way of making a frittata?

Ingredients (serves 4)

  • coconut/olive oil to saute
  • 2 large cloves garlic, finely diced
  • half a bunch of kale shredded
  • 1 courgette, grated
  • 1 cooked salmon fillet (left over from a previous day’s cooking)
  • 1 tsp Sumac
  • 10 eggs
  • seasoning
  • 3 tomatoes, sliced
  • paprika


  • Pre-heat the oven to 180 deg C (Fan).
  • Take a large frying pan and sauté the garlic in a little oil, when softened add the kale and courgette and cook for a few minutes.  Make sure the ingredients are evenly spread throughout the pan.  Flake in the cooked salmon fillet, sprinkle with the sumac.
  • Whisk together the eggs in a bowl and season.  Pour into the pan, and cook over a low heat until the eggs come away from the sides of the pan with a spatula.   Place the sliced tomatoes on top of the egg mix, sprinkle with paprika and transfer the frying pan to the oven.  Cook for 15 minutes.
  • After 15 minutes the frittata should be cooked through, remove the frying pan from the oven, cut out a slice and serve.  If you’ve used a non-stick pan this should come away nicely.  Serve with a few springs of fresh mint or parsley on top.

Kale Frittata


One thought on “Kale Frittata

  1. Pingback: The 30 day challenge – A Recipe for Success | Momentum Training

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