Mediterranean Kale Pesto Feta Frittata
Chances are I’m having some type of egg dish for brunch this weekend. I’m always switching up between boiled eggs, fried eggs, omelettes and frittatas, which translates to “fried” in Italian. Like an omelette, it’s an egg-based classic brunch dish. However, unlike an omelette, a frittata is cooked in a cast iron pan or oven-safe skillet after getting started on a stovetop, instead of just being cooked on a stovetop. Also, unlike omelets, frittata fillings are mixed in with the eggs in the pan instead of being folded in the center.
That’s the brunch lesson of the week! Now on to make some yummy Mediterranean Kale Pesto Feta Frittata.
- 4 eggs, beaten
- 1 tbsp olive oil
- 1 small onion, chopped
- 4 large kale leaves, chopped without stems
- ½ green pepper chopped
- ½ cup mushrooms chopped
- 2 tbsp pesto
- Salt and pepper to taste
- 2 tbsp crumbled feta
- Garnish: cherry tomatoes and basil
- Preheat the oven to 400°F.
- In a large oven-safe pan on medium heat, heat the olive oil and cook onions with the olive oil until translucent.
- To the same pan, add the kale, green peppers, mushrooms and cook until all ingredients soften. Add the pesto and about 1 tsp of salt and 1 tsp black pepper (more or less to taste) and mix everything together.
- Whisk the eggs and pour them slowly over the cooked vegetables and spread out with the back of a spatula to make sure the eggs settle evenly over all the vegetables. Cook for 1-2 minutes until the eggs at the edges of the pan begin to set. Then Sprinkle the feta cheese on top of the eggs mixture in the pan
- Place the pan in the oven and bake until the eggs are set, about 8-10 minutes. You can check by cutting into the middle of the frittata with a knife to see if the eggs are still runny.
- Once the eggs are set, cool the pan for a few minutes, add fresh tomatoes and basil, slice into wedges and serve.