Kale & Parmesan Frittata

Kale & Parmesan Frittata

Recipe courtesy of Tiffani Thiessen


  • 2 tablespoons olive oil
  • 4 cups roughly packed Kale, chopped
  • 1 small Red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup whole milk
  • 1/2 cup parmesan
  • 1 teaspoon dijon mustard
  • 8 eggs
  • Salt & pepper to taste
  • fresh dill for garnish


Preheat oven to 400 degrees.

In a large pan heat olive oil over medium heat.Β Add onions and kale and saute until the kale is tender and the onions are starting to caramelize; about 5-7 minutes. Then add garlic and cook until fragrant; about a minute. Remove from heat and set aside to slightly cool.

In a medium bowl, whisk together milk, dijon, eggs, salt and pepper. Then add parmesan and combine. Β Once your kale and onions have cooled slighly, add to the egg mixture and stir. Pour into a lightly greased 10-inch skillet and bake for 25-30 minutes, or until the eggs are set and the frittata is golden brown. Garnish with dill and more parmesan cheese.


Serves 4-6

Photography by Jen Lover


Shauna Self

I discovered your blog today! It beautiful and I am already excited to try your recipes. I have been a fan since Saved by the Bell but seeing what you have done within your home and family is real inspiration. Keep sharing your talents!

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