Kale & Herb Garden Frittata

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This is our answer to a fridge full of greens and not enough plans for them. Kale, spinach, whatever herbs are looking good that morning, all folded into eggs and baked till it puffs up golden. We make this most Sunday mornings, and it reheats just fine come Monday if there’s any left, which there usually isn’t.

Ingredients

• 8 large eggs (duck eggs work beautifully here too, if you’ve got them)
• 1/4 cup whole milk
• Salt and pepper
• 2 tablespoons olive oil
• 1/2 sweet onion, diced
• 2 cloves garlic, minced
• 2 cups chopped kale, stems removed
• 1 cup baby spinach
• 1/3 cup shredded cheddar or crumbled feta
• 2 tablespoons chopped fresh herbs (a mix of basil, parsley, and thyme is nice)

Instructions

1. Preheat the oven to 375°F.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook 4-5 minutes until soft.
3. Stir in the garlic and cook 30 seconds, until fragrant.
4. Add the kale and cook, stirring, about 3-4 minutes until wilted. Add the spinach and cook 1 more minute. Remove from heat and let cool slightly.
5. In a bowl, whisk the eggs, milk, herbs, salt, and pepper together.
6. Spread the greens evenly across the bottom of the skillet, pour the egg mixture over top, and sprinkle with cheese.
7. Cook on the stovetop 2-3 minutes, just until the edges start to set.
8. Transfer to the oven and bake 15-18 minutes, until the center is set and the top is lightly golden.
9. Let rest 5 minutes before slicing into wedges.

Good hot off the stove, good cold out the fridge standing over the sink. We won’t judge either way. Want to grow your own? Check our guide for basil.