The Pioneer Woman Tasty Kitchen
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Zucchini, Kale, and Sage Frittata

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Level: Easy

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Description

This delicious frittata is full of healthy zucchini and kale. It makes a great vegetarian breakfast or dinner!

Ingredients

  • 2 cups Zucchini, Shredded
  • 2 Tablespoons Olive Oil
  • 3 cups Tightly Packed Kale Leaves, Chopped
  • 5 whole Green Onions, Chopped
  • ¼ cups Loosely Packed Fresh Sage Leaves, Chopped
  • 12 whole Eggs (you Can Also Use 6 Whole Eggs And 6 Egg Whites)
  • ½ teaspoons Salt
  • ½ cups Jack Or Cheddar Cheese, Shredded

Preparation

Preheat oven to 350ºF.

Shred the zucchini and use your hands to squeeze the water out of the zucchini.

In a 10″ to 12″ oven proof skillet, heat the oil over medium high heat. Once the oil is hot, add the chopped kale and stir until it starts to soften. Cover the skillet and allow the kale to continue to soften for another 1–2 minutes.

Add the green onion and chopped sage to the kale and saute for another 1–2 minutes. Remove the kale mixture from the heat and allow it to cool.

In the meantime, whisk the eggs in a large bowl. Add in the zucchini, salt, and cheese and stir together. Pour the kale mixture in with the eggs and stir.

Pour everything back into the oven proof skillet and place it in the oven to bake for 15–18 minutes or until cooked through.

Recipe from Julia Mueller’s cookbook Let Them Eat Kale!

One Comment

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Profile photo of leogrl0861

leogrl0861 on 9.24.2014

This looks good. Will be making it this weekend!

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