Kale Frittata with Genoa Salami

Frittatas make an easy, nutritious breakfast and this is a great way to use up all that kale you get from the summer CSA. The genoa salami adds warmth to this dish.

Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 3 Tbsp. butter
  • 1 medium onion, sliced
  • 1 bunch fresh kale, leaves only
  • ½ cup diced Genoa salami
  • 8 large eggs
  • ½ cup shredded mozzarella cheese
  • 1 tsp. salt, divided
  • ¼ tsp. ground black pepper
  • ½ cup grated Parmesan cheese

Directions

  • Preheat oven to 375°F. Heat the butter in a large ovenproof skillet over medium-low heat; add the onion and sauté until tender and translucent, about 5 minutes.
  • Add the kale to the skillet and sprinkle with ½ teaspoon salt; stir gently until the kale begins to wilt and the liquid evaporates, about 2–3 minutes.
  • Raise the heat to medium and add the genoa salami. Cook until heated through, about 2 minutes.
  • Meanwhile, in a medium mixing bowl whisk together the eggs, mozzarella cheese, remaining ½ teaspoon salt, and the pepper; add to the kale/salami mixture.
  • Sprinkle the Parmesan cheese on top and transfer the skillet to the oven for 10–15 minutes or until the cheese on top is a light golden brown and the eggs are cooked through. Serve warm or at room temperature.

Recipe Information

Serves: 4

Ingredients

  • 3 Tbsp. butter
  • 1 medium onion, sliced
  • 1 bunch fresh kale, leaves only
  • ½ cup diced Genoa salami
  • 8 large eggs
  • ½ cup shredded mozzarella cheese
  • 1 tsp. salt, divided
  • ¼ tsp. ground black pepper
  • ½ cup grated Parmesan cheese

Directions

  • Preheat oven to 375°F. Heat the butter in a large ovenproof skillet over medium-low heat; add the onion and sauté until tender and translucent, about 5 minutes.
  • Add the kale to the skillet and sprinkle with ½ teaspoon salt; stir gently until the kale begins to wilt and the liquid evaporates, about 2–3 minutes.
  • Raise the heat to medium and add the genoa salami. Cook until heated through, about 2 minutes.
  • Meanwhile, in a medium mixing bowl whisk together the eggs, mozzarella cheese, remaining ½ teaspoon salt, and the pepper; add to the kale/salami mixture.
  • Sprinkle the Parmesan cheese on top and transfer the skillet to the oven for 10–15 minutes or until the cheese on top is a light golden brown and the eggs are cooked through. Serve warm or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat26g
Saturated Fat13g
Cholesterol330mg
Sodium1150mg
Total Carbohydrate5g
Dietary Fiber1g
Sugars0g
Protein20g