Kale and Etorki Frittatas


Prep time: 15 minutes
Cook time: 10 minutes
Total: 25 minutes.
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At a glance
1 tablespoon olive oil
1 small chopped onion
3 cloves chopped garlic
1 small bunch kale, torn into ½ inch pieces and stems discarded, about 7 cups
8 large eggs
4 ounces grated Etorki, about 1 cup
salt and pepper


Heat the olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion, garlic, and ¼ teaspoon each salt and pepper and cook 8 to 10 minutes, stirring occasionally.

Add as much kale to the skillet as will fit. Cook until tender, 5 to 7 minutes, adding more kale when there’s room. Remove from heat.

Stir in the eggs, beaten, and the Etorki. Transfer the skillet to oven.

Bake until almost set, 6 to 8 minutes.

Switch oven to broil and broil until golden brown and set, 1 to 2 minutes.