Kale raab frittata

    10 min

    Kale raab, sometimes called kale florets, are the kale buds before they flower. They are not only tasty and very quick to cook but also quite pretty when added to a frittata. This frittata requires a cast iron pan so you can finish it off in the oven.


    Pennsylvania, United States
    2 people made this

    Serves: 2 

    • 12 stalks kale raab (remove any flowers and set aside for garnish)
    • 1 tablespoon olive oil, more as needed
    • 3 large eggs
    • 2 tablespoons grated cheese (Parmesan cheese or other)
    • 1 tablespoon milk
    • salt and pepper

    Prep:10min  ›  Ready in:10min 

    1. Wash and dry kale raab. If large, cut stalks in half.
    2. Heat oil in a 20cm cast iron pan. Add kale raab stalks and fry over medium heat until just wilted and bright green, 1 to 2 minutes. Turn them once or twice so they cook evenly. They should not turn brown.
    3. Remove from the pan with a slotted spoon or fork and set to one side.
    4. In a bowl lightly beat eggs. Stir in cheese, milk, salt and pepper.
    5. Add a little more oil to the pan so the entire bottom is covered with a thin layer of oil. Pour egg mixture into pan and cook over low to medium heat till the bottom of the eggs start to set.
    6. Place kale raab on the eggs in a decorative pattern. Cook till the eggs are set at the bottom but still moist on top.
    7. Transfer pan to the highest oven shelf and turn on the oven broiler. Broil till eggs are fully set and te top is lightly browned. This happens very quickly so stand by and be ready to take the pan out of the oven immediately.
    8. Remove from the oven. Sprinkle with kale flowers if you have any. Serve hot or at room temperature.

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