As I was about to take my first bite of this delicious, protein-packed frittata, my husband came stammering down the stairs and into the kitchen. Yes, the aroma led him right to my plate. He said, “Whatever that is…it looks and smells amazing.” It’s a frittata! (Basically just an Italian version of an omelette) And the best part it’s hassle-free. You cook and bake everything in the same skillet. Speaking of skillet, the secret to this recipe is a good ovenproof-nonstick skillet. I prefer my seasoned cast-iron because it allows the eggs to cook to perfection, keeps them from sticking and causing havoc (because we don’t need havoc, now do we?) The whole thing slides out effortlessly and right onto your plate. Just be aware of lurking husbands, they may very well snatch it right out from under you!
Baked Parmesan Kale Frittata
A protein-packed vegetarian hit! Layers of beans, kale, parmesan and veggies make this quite satisfying. Enjoy for breakfast, brunch, dinner...anytime of the day works!
- 1/2 tablespoon olive oil
- 4 eggs
- large handful freshly grated parmesan cheese
- salt, to taste
- freshly ground pepper, to taste
- 1 can 15-ounce pinto beans, drained and rinsed or your choice of beans (white or chickpea are a great variation)
- 2 cups kale
- 1 mini sweet pepper, sliced
- 4 cherry tomatos, diced
- 1/2 teaspoon Italian seasoning
Preheat oven to 400F.
Grease an oven-safe skillet (or cast-iron skillet generously with olive oil.
Whisk together lightly eggs and parmesan. Season with salt and pepper.
Place beans in the prepared skillet, and then top with kale. Pour the egg mixture over the beans. Add the sweet pepper and tomatoes and sprinkle with Italian seasoning.
Bake in the oven until lightly golden and the center feels firm and springy, about 15 minutes.