If you’re looking for easy breakfast ideas, this frittata recipe is a great way to start the day. Made with hearty greens from the Kale Crunch Side, this flavorful breakfast frittata turns ingredients into a warm, satisfying dish.
How to Make a Frittata
- Move oven rack to lower ⅓ and preheat oven to 450°F.
- In a small skillet, heat 1 tsp of oil over medium heat.
- Sauté onions for 3 minutes. Add mushrooms and sauté 3 minutes. Add garlic and sauté 1 minute. Remove from heat.
- In a large bowl, whisk together eggs, cream, salt and pepper.
- Fold in sautéed vegetables, diced chicken and kale salad.
- Using a brush or paper towel, generously apply 2 tbsp of oil to the bottom and inside edges of a 10” cast iron pan.
- Press cooked rice into the pan and sprinkle with ½ cup of Swiss cheese.
- FOR A CRISPER CRUST: bake for 10 minutes before adding filling.
- Carefully remove from oven and pour in the egg mixture, using a spatula or fork to gently distribute chicken and vegetables evenly.
- Top with remaining cheese and bake 15-20 minutes.
- Serve immediately.
Frequently asked questions
What is a frittata?
A frittata is an egg dish similar to an omelet or quiche. Made by whisking eggs with fillings like cheese, vegetables or meats, frittatas are cooked in the oven and are then sliced into individual servings. They’re great for using leftovers and serving a crowd for breakfast or brunch. Serve with a Fruit Cup or Berry Parfait for a delicious start to your day!
What is the best pan to use for making a frittata?
A cast iron skillet works best for this frittata recipe. The skillet allows for better heat distribution, so your frittata bakes evenly.
Can this frittata be made ahead of time?
Yes. A frittata can be cooked ahead and stored in the refrigerator for up to 3 days. It also reheats well in the oven or microwave and can be served warm or at room temperature.
