Kale Frittata


  • 400g kale
  • 1 clove of garlic
  • 1 red onion
  • 6 eggs
  • 100 g grated parmesan
  • 1 tablespoon(s) of ricotta
  • 1 teaspoon(s) of Provence herbs
  • a few dried tomato petals

  • 2 tablespoon(s) of olive oil


  1. Remove the tough part of the cabbage leaves, then slice the leaves into strips. Peel the garlic clove and the onion, then finely slice them.

  2. In a salad bowl, beat the eggs into an omelette, then add the parmesan, ricotta, herbs de Provence, salt and pepper with a grinder.

  3. Preheat the oven to 180°/th.6. In an ovenproof pan, brown the garlic and onion in olive oil for 5 minutes, then add the cabbage and dried tomato petals, continue cooking for 5 minutes. Then pour in the egg mixture, mix gently and bake for 15 minutes.

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