Day 21: Cheesy Frittata with Sweet Peppers, Onion, and Kale

Pepper onion and kale frittata in a cast iron skillet.

Make this cheesy frittata with sweet peppers, onion, and kale on a lazy Saturday morning or save it for a random Wednesday dinner. Or maybe a random Thursday dinner…

Recipe video, notes, and related recipes below.

Cheesy Frittata with Peppers, Onion, and Kale

Recipe by Dee

Ingredients

  • 1 cup thinly sliced kale

  • 1/3 cup diced sweet pepper

  • 1/3 cup diced yellow onion

  • 2 large eggs

  • 1/2 cup grated cheese

  • 1/2 tsp. coarsely ground coriander seed

  • 1/8 tsp. ground black pepper

  • Fine sea salt

  • Unsalted butter

Directions

  • Preheat the oven to 400 F or 204 C.
  • Place a 6 inch cast iron skillet over medium heat. Once it is hot, add 1/2 tablespoon of butter to the pan and swirl it around to coat the bottom. Add the diced sweet pepper and onion to the pan with a small pinch of salt and stir, then stir in the kale.
  • Cook, stirring every minute or so, until the onions turn translucent and the peppers have softened, 3 to 5 minutes.
  • While the veggies are cooking, place the eggs, cheese, coriander, black pepper, and 1/2 teaspoon of fine sea salt into a small bowl and whisk until evenly combined.
  • If the pan looks a little dry, add more butter, then use the stirring spoon to spread the veggies evenly across the pan. Pour the egg mixture into the pan using a circular motion (see video below).
  • Let the eggs set for 1 to 2 minutes, then use a spatula to gently pull the edge of the frittata away from the pan, allowing some of the uncooked egg to flow to the sides of the pan. Continue to cook the frittata until it has mostly set, but the top should still be runny. Remove the pan from the stovetop and place it in the oven for 5 to 7 minutes. It's done when the top of the frittata is set and puffy.
  • Remove the frittata from the oven and let cool for 5 minutes. Enjoy!

Recipe Video

Looking to use up that extra onion?

Try this cheeseburger with apples and onion drip jam!

Notes:

  • Feel free to replace the kale with swiss chard or collard greens. You could replace the kale with spinach, but spinach cooks down to nothing really quickly, so you may need to add more.
  • Use your favorite type of melty cheese in this cheesy frittata. I used sharp white cheddar, but you could use gouda, swiss, gruyere, or asiago.
  • If you don’t have a countertop oven and you don’t want to heat up your oven for such a small pan, try covering the skillet with a lid and finish cooking the frittata on the stovetop for the same amount of time.
Pepper onion and kale frittata in a cast iron skillet.

Ramblings: What to say, what to say?

I haven’t typed one of these in a while. 

I wasn’t sure if I should continue. One, because I’m not sure if anyone even reads these and two, I’m going to be posting a lot more often and I’m not sure if I have enough words.

Or, well, I do have enough words, I’m just not sure if I can phrase them in a coherent manner.

But at the same time, this section is called ramblings…

Meh. we’ll see what happens. In the meantime, I hope you enjoy this cheesy frittata with sweet peppers, onion, and kale!

Related Recipes:

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