Kale and Parmesan Frittata with Tomatoes

Kale and Parmesan Frittata with Tomatoes


  • 1 cup thinly sliced kale
  • 1/2 teaspoon olive oil
  • small pinch of red pepper flakes
  • 1 egg + 1/3 cup egg whites (or 2 eggs), whisked well
  • a bit of shredded parmesan cheese
  • 1 plum tomato, chopped (for serving)
  • salt and pepper, to taste
  • nonstick spray for pan


Turn on broiler.

In a small nonstick pan (make sure your pan also has an oven proof handle), heat oil over medium heat and add kale to pan. Sauté until slightly soft and add pinch of salt and red pepper flakes. Sauté for about 5 minutes total.

Spray your skillet with nonstick spray, moving sautéed kale around to ensure coverage. Pour in whisked eggs and swirl around pan. Using a spatula, gently pull egg from sides of pan and let any excess egg spill over into space. Sprinkle top of egg and kale mixture with shredded parmesan cheese and place under broiler. Let the frittata cook under broiler for about 4-5 minutes until egg is cooked, bubbly and slightly browned.

Slide onto plate, top with chopped tomato and sprinkle with salt and pepper to taste. Serve with lightly buttered whole grain toast for a complete meal.

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