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Kale and Brie Frittata

Italian-style omelets are an easy way to pack extra veggies into your morning meal. Serve this frittata warm or at room temperature.

Serves 6
Ready in 27 mins
Prep time 5 mins
Cooking time 22 mins
231 calories per serving


> 1 medium shallot
> 1 tbsp olive oil
> 1 tsp minced garlic
> 1/4 tsp crushed red pepper
> 1 (5 oz) pkg baby kale
> 8 large eggs
> 1/4 cup milk
> 1/4 (0.75 oz) pkg chives
> 1/2 (8 oz) pkg brie cheese


Preheat oven to 375°F. Peel and finely chop the shallot. In a medium, oven-safe nonstick skillet, heat oil on medium-high. Add the garlic, shallot, and crushed red pepper and cook 1 min., until golden, stirring. In batches, stir in the kale until wilted. Cook 1–2 min., until kale is wilted, stirring occasionally.
Meanwhile, in a large bowl, whisk the eggs and milk. Season with salt and pepper. Spread kale in an even layer in skillet and pour eggs on top. Bake 8–10 min., until eggs begin to set.
Meanwhile, finely chop the chives. Trim the rind off the Brie, then cut cheese into small chunks. Carefully remove the skillet from oven and scatter Brie all over top. Bake 8 min., until eggs are set and cheese is melted. To serve, garnish with chives.

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