• Kale Skillet Frittata

    Comfy Belly: Kale Skillet Frittata

    I’m currently experimenting with my newly acquired Lodge skillets. I have 3 perfectly good frying pans in three different sizes that work well. But my frying pans are not seasoned cast iron skillets. Yes, there is a difference. And skillets are quite affordable. I almost wish I had started out with them. But onward.

    Comfy Belly: Kale Skillet Frittata

    First I purchased the griddle and it makes fantastic crepes and pancakes. I just grease it with ghee or oil and off I go. No scratching, no messy cleanup, no burnt surface to soak for days and remove with elbow grease. It just needs to be cleaned with water and a scrub brush, dried, and then lightly oiled or greased to coat the seasoned surface (sometimes I use mild soap). Here’s a link to caring for cast iron skillets that I found helpful.

    Then I decided to buy the 8-inch skillet, not realizing that it was a tad smaller than I had invisioned. Never mind though, I have found infinite uses for it, from making 2 eggs scrambled, to caramelizing a small batch of onions or shallots, or make a small batch of cornbread in it. Finally, I purchased the 10-inch skillet which has a long and short handle on oppposite sides so I can grab it easily. It’s great for slightly larger scrambles, full meals, and larger frittatas.

    I had a large bunch of Dino kale that was on the way out so that’s what I used here, but you can use any green you like in this recipe. Quite often I use spinach, chard, or a mix of left-overs greens. If you haven’t cooked in a skillet before, it’s a great way to make a quick and healthy one pan meal. It easily goes between range and oven.

    Comfy Belly: Kale Skillet Frittata

    Comfy Belly: Kale Skillet Frittata

    Comfy Belly: Kale Skillet Frittata

    I don’t use a lot of eggs or other additions in my frittata, but feel free to add more stuff to this and possibly a few more eggs. It’s a very flexible recipe. The only thing I would not skip is the caramelized shallots (or use onions). An 8-inch skillet will make a small, high fritatta, or use a 10-inch skillet for a flatter version, or add more stuff to your frittata.

    Comfy Belly: Kale Skillet Frittata

     

     
     
    Posted in Breakfast, Egg-Free, Gluten-Free, Low-Sugar, Nut-Free, Paleo, SCD, Vegetarian  |  17 Comments
     
     

    17 Responses to Kale Skillet Frittata

    1. KimH says:

      I love my cast iron… and I love those fritatas.. Made one today with sausage, mushrooms, & asparagus… Yum!

    2. Michelle says:

      Been thinking of buying a cast iron pan, thanks for inspiration.

    3. I absolutely love frittatas and I must admit that I am a bit of a frittata snob. And I must say you have a really excellent combo for a frittata and a really unique one at that. Although I’m not sure that 4 eggs will be enough for 4 people. Maybe double it to 8? Plus having 8 eggs will probably make it a little more full and fluffy. Unless you’re going for a less fluffy frittata which is equally as good. Just a suggestion. Regardless this is a lovely recipe and my friend who loves kale is definitely getting a surprise next time they come over!

      • Erica says:

        Thanks. Yes, you’re right – most frittatas have more eggs. You’ll noticed that I mention adding more eggs. I prefer fewer eggs and more other stuff. And I added a lot of kale here. The more eggs, the fluffier and eggier, for sure.

    4. sandy says:

      I have been enjoying your recipes for a while and just wanted to say thank you for sharing. As for cast iron, there are no better frying/baling pans. The crust a cast iron skillet creates on corn bread cannot be surpassed. Making muffins in a cast iron muffin pan… oh my crusty goodness. And for roasting try a cast iron dutch oven… heat the dutch oven on stove top and sear the meat then deglaze and roast away! Heavenly…

      • Erica says:

        Thanks Sandy. I’m trying to control myself and not buy the dutch oven because I have a brand new Le Creuset large saucepan with a cover, and a slow-cooker (from 10 years ago that works with only two settings). I have to draw the line somewhere.

    5. Michele says:

      I have also been a fan of cast iron for years. Of course I have to have all the sizes because I had a large family with eight children. We are down to two children but it’s hard to adjust those recipes down. I still use the big ones when the kids and grandkids come home. The skillets are just wonderful to use. I have only one non stick skillet left. It’s a grill pan. I have the Lodge grill pan too but it’s so hard to get the gunk out from between the ridges and it really burns on there.

      • Erica says:

        Bummer on the gunk. I haven’t had a problem, yet. Just fyi – the Lodge site has directions on how to care for your cast iron, re-season it, etc. i found it quite helpful.

    6. Sonya says:

      Made this last night and it was delciious! Thank you for the great recipe.

    7. I was boasting to my sister and husband about my huge cast iron pan that I found for a steal of $16 at homegoods. It reminds me of the cookware my grandmother used on the farm and her food always seemed so much more complex and rich. I made a roast beef on it using natural beef and organic carrots and onions. The next day I made a leafy green thing I thought was just eggs with a bunch of in season stuff from my garden but is actually considered a frittata 🙂 I totally feel fancy!

      • Erica says:

        Love that tip about roasting in the skillet! thanks. Totally agree about the feel of “grandma” cookware. I kind of feel like I’m homesteading when I use cast iron.

    8. Also, thanks for the skillet care instructions, they were right on time!

    9. Aileen says:

      I have just discovered your website (thank you for creating it!) I found you when looking for gluten free zucchini bread (which is in my oven right now). Anyway as I read through your posts I came across this one about your new cast iron pans and I thought I would add that they are my favorite pan for so many uses & yes the more seasoned the better! I have a small 5 inch one that hangs of a super strong magnet on my fridge – an easy grab when I need to toast up a handful of pine nuts for a salad. I rarely wash it, but simply rub it clean with a paper towel. Well my zucchini bread is beginning to smell delicious – can’t wait to try it! Thanks again!!

    10. Tracy says:

      Would it be possible to bake this in a foil pan and make it more of a quiche? I’m searching for something that will work for a couple who are new parents, that can be easily taken over and reheated by them, and a skillet would be a bit difficult for that! They have very limited diets, but everything here fits the bill otherwise. Thanks for any suggestions!

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