Curly Kale Frittata

by Jan Gardner


6 large organic eggs
3 egg whites
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan
2 teaspoon chopped oregano or other herb
2 cups steamed kale, chopped
3/4 cup halved cherry tomatoes


Curly Kale is rich in vitamin A and K, calcium and magnesium, possessing anti- inflammatory properties and a plant based source of Omega-3, kale has become the poster boy for the health conscience. Quick and versatile its s great addition to your diet. This frittata recipe can be breakfast, lunch or dinner and you can vary the ingredients depending upon what you have on hand.

Whisk first 6 ingredients together. Spray a non stick skillet with cooking spray or coat with olive oil. Arrange tomatoes and kale inside and add egg mixture. Bake I'm 180 degree oven for about 20 mins or until set. Cut into wedges and serve.

Every Thursday is like Christmas when I pick up my box of Sarah Green's vegetable delights! I love the idea of cooking & eating seasonally & the produce is far superior to non organic

— Dawn, Hockley

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