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Farm To Table Frittata

Total Time1 hour 15 minutes
Course: Main Course

Materials

  • 4 tbsp unsalted butter room temperature
  • 1 medium sweet onion diced
  • 2 garlic cloves minced
  • 1 red pepper thinly sliced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh oregano leaves
  • 3 cup kale leaves
  • 1 cup heirloom cherry tomatoes whole
  • 18 eggs
  • ½ cup Greek yogurt
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper
  • 1/2 cup cup goat feta crumbled

Instructions

  • Preheat oven to 375 F. Coat a 13 x 9 oven safe baking dish with 2 tbsp of butter and set aside.
  • Heat the remaining 2tbsp of butter in a large sauté pan over medium heat. Add onions and garlic and sauté stirring often, until softened and translucent about 2 minutes. Add red peppers and cook until softened for an additional 2-3 minutes. Stir in herbs and then add Kale. Cook for 1-2 minutes until kale has softened. Remove from heat and line the bottom of the baking sheet with kale mixture. Add 1/2 cup of the tomatoes and sprinkle a 1/4 cup of the feta on top.
  • Meanwhile, whisk eggs, yogurt and salt and pepper in a large bowl.
  • Pour the egg mixture over the vegetable mix in the baking pan and sprinkle the remaining 1/4 cup of feta on top.
  • Place frittata in the oven and bake for 20 minutes. Add remaining 1/2 cup of tomatoes gently on top and place back in oven for 30-35 additional minutes until frittata has set. Remove from oven and enjoy with a simple side salad.