Tuesday, 14 January 2014

A Tasty Cheesy Kale Frittata

I have a confession! Until I grew kale for the first time this year I had not prepared or eaten it - although I had read a great deal about it!  After planting seedlings, purchased un-named from a school stall, I was surprised at just how easy the kale was to grow - and then I was surprised at how abundant the plants were!  I have since found out that the variety we are growing is known as Red Russian Kale.

With so much kale I then had to find ways to use it! Kale Frittata has proved to be the stand-out favourite recipe so far, and was enjoyed by vegetarian guests at our Christmas buffet.

Cheesy Kale Frittata

8 large free range eggs (I used 700gm eggs)
2 tablespoons grated parmesan cheese plus extra for topping the frittata
100g crumbled Danish fetta cheese
60g grated mature cheese
1 medium onion, finely diced
1 bunch of Kale - about 12 - 14 leaves
1 clove garlic, finely diced
sea salt and ground black pepper to taste
extra virgin olive oil


Set the oven to 180 degrees Centigrade. Line a 23x23cm square cake tin with baking paper.

Wash and thoroughly dry the kale leaves. Remove the centre rib from the kale, stack several leaves on to of each other and roll into a log. Slice finely - into slices about 0.5cm wide.

Whisk the eggs thoroughly in a bowl. Stir the crumbled fetta cheese and grated parmesan cheese through the egg mixture. Season with salt and ground black pepper.

Heat a tablespoon of the oil in a large pan. Add the onion and saute it over medium heat until it is cooked through but not browned. Add the garlic and cook for one minute more. Add a quarter of the kale and stir until wilted. Continue adding the kale in small batches and stirring each batch until it is wilted. Season lightly with salt and pepper. Take off the heat and cool the mixture for a few minutes.

Stir the egg mixture through the kale mixture. Pour into the prepared tin. Sprinkle the top with the extra parmesan and grated mature cheese. Drizzle a little oil over the top. Bake in the oven until the frittata is set and the top is nicely browned. This will take 20 - 25 minutes or more depending on your oven.

Remove. Cool. Cut into squares or fingers to serve.

This dish is versatile and can be served as a light meal, a picnic or buffet dish, or as finger food with drinks and nibbles.





  1. Marian, I'm glad you posted the recipe for your Kale Frittata, which was pictured in your previous post. Your Christmas buffet looks great- so many colourful dishes. (Fran from G'day Souffle')

  2. Thanks Fran! I hope you enjoy the recipe! The photograph shows only the vegetarian part of the buffet! We also had baked snapper, prawn shaslicks and lamb and chicken souvlaki!

  3. I have yet to try kale... one for my to-do list. Lovely recipe, Marian.

  4. Liz, the flavour of the kale in this is quite mild - kale chips are easy and delicious as well!

  5. Marian, I had never cooked with kale before, so I decided to make your recipe yesterday- it turned out delicious! I had some spec bacon in the fridge so I added some of that to the dish. I also added a little chicken stock when I was simmering the kale with the onions. Thanks for the recipe! (Fran from G'day Souffle')

  6. Hi Fran! I'm so glad you enjoyed the recipe! I love your additions - will try them next time I cook this! The recipe above was baked with vegetarian guests in mind. We'll certainly be eating more kale in the future!


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