Kale Artichoke Veggie Frittata

A quick and easy meatless meal, this kale artichoke veggie frittata is best served with a simple green salad and crusty bread.

It’s funny how warmer weather and a bit of sun can start to influence your cravings. Enough of those hearty and comforting winter stews – it’s time for some lighter fare! While I’m dying to start using spring fare like asparagus and rhubarb and peas and radishes, we still have a few weeks to wait for these ingredients in Indiana. To tide myself over, something “spring-like” seemed appropriate, and this kale artichoke veggie frittata fit the bill. Something about a veggie frittata seemed appropriate for an early spring meal. It’s light and simple, and is easily made a full meal when paired with a green salad and some crusty bread.

Want a mini version? Try our Veggie Mini Frittatas!

What is a frittata?

The Italian version of an omelette, a frittata is ultra versatile. It can be eaten for breakfast, lunch, or dinner, and served hot, warm, or even cold. (Try it cold on a sandwich, you won’t regret it!). I was also surprised to learn that the tortilla de patatas I enjoyed while living in Madrid is really just a frittata with potatoes (who knew?).

The basic idea for a veggie frittata is to whisk up some eggs, add some cooked veggies, and slowly cook in a skillet over low heat until set. Our research found many different variations in ingredients and techniques, but after a bit of experimentation we loved how our final product turned out. It worked best for us to cook using a cast iron skillet on the stovetop, and finish the top in the broiler. You can also bake the frittata to cook it all the way through, but it needs a lot of time in the oven, which we didn’t have the patience for!

You can customize a veggie frittata using cooked vegetables of any type and amount, but we loved this combination of salty artichokes (canned, for now!) and kale. In general, it’s important that you add in cooked vegetables, as raw veggies tend to release a lot of water into the frittata. This prevents the frittata from setting properly. Another essential ingredient for our veggie frittata recipe was the Pecorino Romano cheese – it added just the right amount of flavor to the eggs without overpowering the dish.

And don’t forget to use eggs from happy chickens for this veggie frittata! We got ours at our local farmers market. There are lots of benefits to buying local farm fresh eggs.

Looking for more vegetarian breakfast recipes?

Outside of this veggie frittata, here are a few more of our favorite vegetarian breakfast recipes:

• Magic Fluffy Gluten-Free Waffles
• Carrot Cake Baked Steel Cut Oatmeal
• Chard Quiche with Almond Crust
• Banana Pancakes with Berries and Coconut Bacon
• Soft Scrambled Eggs with Goat Cheese and Asparagus

This recipe is…

This veggie frittata recipe is vegetarian and gluten-free.

Kale Artichoke Veggie Frittata

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• Author: a Couple Cooks
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 1x

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Description

A quick and easy meatless meal, this kale artichoke veggie frittata is best served with a simple green salad and crusty bread.

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Ingredients

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• 1 small bunch kale
• 14-ounce can artichokes
• ¾ cup Pecorino Romano cheese
• 9 eggs
• 2 tablespoons milk
• ½ teaspoon kosher salt
• 1 tablespoon olive oil
• Fresh ground pepper

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Instructions

1. Wash the kale; drain the artichokes. Chop the kale and the artichokes into bite-sized pieces, enough for 1 cup each. Grate the Pecorino Romano cheese.
2. In a medium bowl, whisk together the eggs, milk, and kosher salt until thoroughly combined. Stir in the cheese, artichokes and fresh ground pepper.
3. Place a dry cast iron skillet over medium heat. When hot, add kale and sprinkle with a bit of salt. Sauté with ¼ cup water until tender, about 2 minutes. Remove the kale from the skillet and add it to the egg mixture.
4. Turn the heat to low. Add olive oil and rotate the pan to coat. Pour in the egg and vegetable mixture and spread the vegetables so that they are level. If necessary, shake the pan to even out the eggs. Cook the frittata over low heat for about 10 minutes, until the underside is set but the top is still slightly runny.
5. To finish the frittata, place the skillet under a pre-heated broiler until golden brown, about 2 to 3 minutes. Allow to cool for at least 5 minutes, then remove to a plate and cut into slices to serve. (Frittata can also be served at room temperature or cold.)

• Category: Breakfast
• Method: Stovetop
• Cuisine: Italian

Keywords: kale frittata, artichoke and kale frittata, vegetarian frittata