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Prep time
20 minutes
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Cook time
30 minutes
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Serves
4 to 6
Author Notes
I’m always amazed at how much a big, bushy bunch of kale can cook down, and it’s even more impressive when folded into this veggie-rich frittata. I saute my veggies—kale, shallot, and plenty of garlic—in Chosen Foods 100% Pure Avocado Oil, an oil that contains good fats from avocados with a neutral taste that lets the flavor of your food shine. Pepitas are a crunchy surprise in each slice of this breakfast skillet dish, while the mix of two of my favorite cheeses (cheddar and manchego) add creaminess and nuttiness. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Chosen Foods. —Food52
Ingredients
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3 tablespoons
Chosen Foods 100% Pure Avocado Oil
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1 bunch
kale, stems removed and thinly sliced
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1
shallot, diced
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3
garlic cloves, peeled
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2 teaspoons
kosher salt, divided
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3/4 teaspoon
ground black pepper, divided
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1/4 cup
pepitas
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12
eggs
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1/2 cup
milk
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1 cup
manchego, grated
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1 cup
cheddar cheese, grated
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1/2 cup
fresh parsley, loosely packed and chopped
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10 sprigs
fresh thyme, removed from stems
Directions
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Heat the oven 350°F.
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Heat 2 tablespoons oil in a cast-iron skillet over medium heat, Add shallots and cook until slightly softened, 1 to 2 minutes. Add garlic and stir until fragrant, about 1 minute. Add kale, carefully folding it into the shallot and garlic until thoroughly wilted, about 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Push kale to one side of the skillet, and then add pepitas. Toast, stirring constantly, for about 30 seconds until slightly fragrant, then stir into the kale. Remove from heat and set aside.
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Add eggs and milk to a large bowl. Whisk until smooth, then stir in the manchego, cheddar, parsley, thyme, and remaining salt and pepper. Fold in the kale and pepitas mixture.
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Return the skillet filled with greens mixture to the stove over medium heat. Add remaining oil and swirl to coat. Add egg mixture and cook, using a spatula to scrape along the bottom and edges of the pans as curds form and the frittata begins to set, about 5 minutes. Transfer skillet to the oven and bake until the center is just barely set, 20 to 25 minutes.
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Remove skillet from the oven and let rest for about 5 to 10 minutes before cutting and serving.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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