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


  • 3 Tbsp. butter
  • 1 medium onion, sliced
  • 1 bunch fresh kale, leaves only
  • 1⁄2 cup diced Genoa salami
  • 8 large eggs
  • 1⁄2 cup shredded mozzarella cheese
  • 1 tsp. salt, divided
  • 1⁄4 tsp. ground black pepper
  • 1⁄2 cup grated Parmesan cheese


  • 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 1⁄2 teaspoon salt; stir gently until the kale begins to wilt and the liquid evaporates, about 2 to 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 1⁄2 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 to 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.