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Kale & Garlic Frittata

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4 stems of kale, wash and de-stemmed

2 tablespoons of unsalted butter (or coconut oil)

1/2 diced white onion

2 cloves of garlic, finely minced

fine sea salt and ground black pepper

1 teaspoon of paprika

6 large eggs


Pre-heat the oven to 350 degrees F. Grease a 2 quart baking dish.

Cut the kale into bite sized pieces. Heat a few inches of water in a steamer pot over medium-high heat and steam the kale for 5 minutes. Remove from heat and side aside to cool.

In a suate pan, melt the butter over medium heat. Add the onion and cook until it becomes soft, about 3 minutes. Add the garlic, a bit of salt & pepper, and the paprika. Cook for an additional 2 minutes.

Add in the kale, stir, and saute for 2 more minutes.

Beat the eggs in a medium bowl and season with S&P if desired.

Transfer the kale and onion mixture to the prepared baking pan and then pour the eggs over top of the kale, covering it evenly.

Bake for 8-10 minutes until the eggs are firm. Let cool slightly, slice, and serve.

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