Imagine a breakfast so vibrant, so bursting with flavor, that it transports you instantly to the sun-drenched coastlines of the Mediterranean. Our Mediterranean Kale Pesto Feta Frittata isn't just a meal—it's a culinary adventure that combines the robust earthiness of kale, the tangy richness of feta, and the aromatic charm of pesto in one irresistible dish. Whether you're a busy professional seeking a quick gourmet breakfast or a food enthusiast craving something extraordinary, this recipe promises to elevate your morning routine from mundane to magnificent!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 cup kale, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup pesto
- 1/2 cup cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your frittata cooks evenly and thoroughly.
- In a large mixing bowl, crack the 6 large eggs. Whisk them together until the yolks and whites are fully combined and the mixture is slightly frothy.
- Add the 1/4 cup of pesto to the eggs and continue whisking until the pesto is evenly incorporated into the egg mixture.
- Season the egg and pesto mixture with salt and pepper to taste. Remember that feta cheese can be salty, so adjust accordingly.
- In a skillet that is oven-safe (preferably cast iron), heat a small amount of olive oil over medium heat. Add the chopped kale to the skillet and sauté for about 2-3 minutes, or until the kale is wilted and tender.
- Once the kale is cooked, pour the egg and pesto mixture over the sautéed kale in the skillet. Gently stir to combine the ingredients.
- Sprinkle the crumbled feta cheese evenly over the top of the frittata mixture. Then, add the halved cherry tomatoes, distributing them evenly across the surface.
- Cook the frittata on the stovetop for about 5 minutes, or until the edges begin to set. This will help create a nice base for the frittata.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up and a toothpick inserted into the center comes out clean.
- Once cooked, remove the frittata from the oven and let it cool for a few minutes. This will make it easier to slice and serve.
- Cut the frittata into wedges and serve warm or at room temperature. Enjoy your Mediterranean Kale Pesto Feta Frittata!
Tips
- Use a cast-iron skillet for the best heat distribution and a gorgeous golden-brown crust.
- Ensure your eggs are at room temperature for smoother whisking and more even cooking.
- Don't overmix the eggs—gentle whisking keeps the frittata light and fluffy.
- For extra flavor, toast your cherry tomatoes in the skillet before adding them to concentrate their sweetness.
- If you're watching sodium intake, use a low-sodium pesto or make your own to control salt levels.
- Let the frittata rest for 2-3 minutes after baking to help it set and make slicing easier.
- Experiment with different herbs like basil or oregano to customize your Mediterranean experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 5g
Protein: 18g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 340mg
