THE OVEN-BAKED FRITTATA WITH KALE, which will amaze you
Kale, a winter vegetable rich in flavor and beneficial properties, lends itself to countless culinary preparations, but few manage to enhance its taste as simply and deliciously as the oven-baked frittata. Forget long cooking times and complex dishes: this recipe is a true gem for those seeking a healthy, nutritious, and incredibly tasty meal, perfect for both a light lunch and a delightful dinner. Baking makes the frittata lighter and more digestible compared to the classic pan preparation, while enhancing the soft and velvety texture of the mixture enriched with finely chopped kale.
A real touch of class for the palate, this frittata can be served warm or cold, making it a great solution for a picnic or an office lunch. The combination of eggs, cheese (if you wish to add it), and the slightly bitter note of kale creates a balance of flavors that will win over even the most demanding palates.
Oven-Baked Frittata with Kale: A Healthy and Beneficial Dish
Kale is a superfood, no doubt about it. Rich in vitamins A, C, and K, antioxidants, and fiber, it contributes to the body’s well-being and strengthens the immune system, especially during the colder months. Incorporating kale into your diet has never been as pleasant as with this oven-baked frittata.
Below are other delicious frittata recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter, and Spring
- Energy 42.23 (Kcal)
- Carbohydrates 4.79 (g) of which sugars 2.51 (g)
- Proteins 3.08 (g)
- Fat 1.59 (g) of which saturated 0.80 (g)of which unsaturated 0.75 (g)
- Fibers 2.01 (g)
- Sodium 233.67 (mg)
Indicative values for a portion of 92 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for oven-baked frittata with kale
- 5 eggs
- 2 tablespoons Grana Padano DOP
- 2 tablespoons Greek yogurt
- 10.5 oz kale
- to taste salt
- to taste pepper
Tools for frittata
- Baking pan
- Bowl
- Hand whisk LACOR Hand crank whisk, Stainless Steel, Silver
- Cutting board
Preparation of oven-baked frittata with kale
Start by washing the kale leaves under running water, dry them well with a towel. On the cutting board roughly chop the leaves, then put them in a pan with a small piece of butter, and cook for about 10 minutes over moderate heat, stirring, add a pinch of salt, and it’s ready.
Remove it from the pan, drain it, and mince it again on the cutting board with the mezzaluna, place it in a bowl and set aside.
In a bowl, place the eggs, salt, yogurt, and a pinch of pepper. Beat with a hand whisk until you obtain a soft and creamy mixture. At this point, add the kale to the frittata. Pour the mixture into a baking pan lined with parchment paper. Bake in a preheated oven at 356°F for about 20 minutes in the middle rack. It is ready when it is dry with the toothpick test, enjoy your meal
Tips, variations, notes for oven-baked frittata with kale
The versatility of this frittata allows you to further personalize it by adding other ingredients such as aged cheeses, dried tomatoes, or spices, creating a unique and irresistible version each time.
It’s an excellent alternative to usual side dishes and a creative way to get even those who usually resist to appreciate vegetables. Try pairing it with a fresh seasonal salad for a complete and balanced meal.
How to make a perfect oven-baked frittata with kale?
To achieve a perfect oven-baked frittata with kale, there are some small tips that can make a difference. Firstly, it is essential to briefly blanch the kale before adding it to the egg mixture to make it more tender and digestible. Once drained and well squeezed, chop it finely for even distribution. Don’t skimp on the seasonings: a pinch of nutmeg or a grind of fresh black pepper can further enhance the flavor of the kale.
A touch of grated Parmesan in the mixture never hurts, giving a richer flavor and a golden crust on the surface. Make sure not to overfill the mold and bake the frittata at medium temperature to avoid it drying out too much on the outside while remaining raw on the inside. Once cooked, let it rest for a few minutes before cutting, so the flavors settle and it will be easier to portion.
