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    Home » Recipes » Main Dishes » Easy Frittata recipe with Garlic Kale

    LAST UPDATED: February 3, 2022 • FIRST PUBLISHED: August 31, 2011 By Toni Dash 12 Comments

    Easy Frittata recipe with Garlic Kale

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    frittata with garlic kale

    Frittatas are a fast and easy recipe perfect for any meal of the day. The Italian flavors of this version are delicious and topped with garlic kale. This is a great recipe to use larger duck eggs, chicken eggs or a mix of both!

    frittata with garlic kale

    I discovered duck eggs two or three years ago at my CSA farm, Cure Organic Farm, and it was an instant love affair for me. I was immediately enchanted by their different colors, their larger size and of course the seeming novelty about them. I bought a dozen during my winter CSA share, with no idea what to do with them, and Anne Cure (farmer) suggested they are great in baking so I baked.

    Jump to:
    • Difference between Duck Eggs and Chicken Eggs
    • Where to Buy Duck Eggs
    • How to make a Frittata
    • Step by Step Instructions
    • Variations
    • How to make garlic Kale
    • More recipes you’ll love!
    • Recipe

    Throughout the late fall I used them in more and more dishes and was officially addicted by mid December when my winter share ended. I parted, with one last dozen, and confessed to Paul Cure I felt sure I’d need a 12 step program for duck eggs by mid January (he sweetly assured me if I was ever unable to ‘take it’ I could call them and they rustle me up a dozen). I did make it over the winter but will admit thinking of them often!

    Difference between Duck Eggs and Chicken Eggs

    chicken egg and duck egg whole
    Chicken egg on top, duck egg below

    Duck eggs are larger than chicken eggs, sometimes almost double in size. A large part of their volume is in the deep golden yolk, which also can be almost double the size of a chicken egg yolk and is full of rich, fats and nutrients. Overall the duck egg has more nutrients than a chicken egg including more protein in the white.

    chicken egg and duck egg
    The duck egg is on the left, the chicken egg on the right

    Duck eggs are more expensive (usually double chicken eggs) which has to do with ducks’ egg laying habits. A duck’s output is less than a chicken’s; they lay maybe every other day unlike a chicken which will lay eggs daily.

    This makes the eggs more expensive with regard to the cost/egg for a duck versus a chicken. Ducks also will bury their eggs making it more like a scavenger hunt to find them at times than the straight forward task of gathering chicken eggs from a coop.

    duck eggs in basket

    When the ducks at Cure Organic Farm moved from sharing ample dry land quarters with the farm chickens to a spot I refer to as ‘the resort’ (a great pond with adjoining shelter) the availability of eggs dropped significantly as many of the duck eggs were ending up on the bottom of the pond.

    duck in a pen
    ducks in a pen
    The ducks at Cure Organic Farm are varied in species, all producing slightly different color eggs.
    Their diet is rich in organic matter which undoubtedly improves the quality and taste of the eggs. CSA member often spare their fresh, organic carrot tops for the delight of listening to the chattering ducks flock to devour them.

    Where to Buy Duck Eggs

    In the Boulder Colorado area Cure Organic Farm and Grant Family Farm (Wellington CO) both have them though I’d inquire first. Supply is often not predictable and Cure Organic Farm also supplies them to local restaurants.


    I also noted a national supply available to ship online at extremely high cost. I suggest asking local farmers, at your local Farmer’s Market, doing a Google search. I find my relentless pursuit when I want to find such a thing always surfaces a surprising source! Please post in the comments below if you have leads to share with other readers too!

    Since the original publication of this post duck eggs have become more popular and easier to find. Check a store like Whole Foods or other natural foods stores in addition to co-op’s and farms local to your area.

    How to make a Frittata

    At any time of year I appreciate some quick meal ideas but especially still suffering the summer heat, a Frittata is a favorite of mine. It’s quick and simple as well as offers unlimited options to dress it up or pair it with delicious seasonal toppings. I’ve used both duck and chicken eggs in the following frittata but you can certainly use chicken eggs solely if that is what is available to you.

    frittata cooked in cast iron skillet

    Step by Step Instructions

    STEP 1. Preparation

    Preheat oven to 400 degrees F.

    Add the cracked eggs to a medium mixing bowl along with the salt, pepper, parmesan cheese and fresh basil.

    STEP 2. Cook on stove top

    Add the olive oil into a large heavy oven proof skillet (cast iron skillets work great).

    Pour in egg mixture and lower the heat to medium-low.

    frittata mixture in skillet

    Cook, without touching/stirring, until the bottom is firm; about 10-15 minutes.

    frittatta in skillet not cooked
    Frittata after 5 minutes cooking time
    frittatta in skillet flipping it
    Frittata after 8-10 minutes cooking

    STEP 3. Cook in oven

    Place in the heated oven to allow the top to complete cooking to a golden brown, an additional 10 minutes. 

    frittatta in skillet

    Serve hot or at room temperature.

    frittata in skillet cooked

    Variations

    • Use different herbs. As mentioned before the combinations for this dish are endless. You can put different herbs in the frittata.
    • Make it a Mexican frittata with the ingredients or toppings would be great (Gallo Pinto, salsa, a tomato based sauce).
    • Other sautéed seasonal vegetables.
    • It’s like a polenta in its flexibility and can’t be beat for a fast delicious meal.

    How to make garlic Kale

    STEP 1. Preparation

    Wash and strip kale from center stem. This is easily done by starting at the bottom of the leaf at the stem and pulling toward the top of the leaf along the stem; it will pull right off the stem in large pieces. Roughly chop the kale into large bite-size pieces (it will wilt some).

    curly kale in bowl

    STEP 2. Cook the kale

    Heat the olive oil in a large, heavy skilled on medium heat. Add the minced garlic and sauté 2-3 minutes until fragrant.

    Add the kale and cook, stirring occasionally on medium heat for about 10 minutes when the kale has begun to wilt. Note:  with Curly Kale it will not wilt completely like softer greens.

    curly kale with garlic

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    Recipe

    frittata with garlic kale

    FRITTATA with GARLIC KALE

    Frittatas are a delicious and easy main dish for any meal of the day. This easy recipe has a wonderful Italian flavor from just a few wholesome ingredients. Topped with garlic kale.
    5 from 2 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast, Main Course
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 341kcal
    Author: Toni Dash
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    Ingredients

    Frittata

    • 2 tablespoons olive oil
    • 6 large eggs I used 4 duck eggs and 2 chicken eggs; use what you have
    • 1 cup grated Parmesan cheese
    • 1/8 cup chopped basil
    • Salt and pepper to taste

    Garlic Kale

    • 1 bunch kale I used curly kale; 3 1/2 cups of leaves
    • 1 1/2 tablespoon olive oil
    • 1 extra large garlic clove finely minced or pressed

    Instructions

    Frittata

    • Preheat the oven to 400 degrees.
    • In a large bowl beat the eggs with some salt and pepper and stir in the basil and the Parmesan cheese.
    • Place olive oil in a heavy, oven proof skillet at medium-high heat. Pour in egg mixture and lower the heat to medium-low. Cook, without touching/stirring, until the bottom is firm; about 10-15 minutes.
    • Place in the heated oven to allow the top to complete cooking to a golden brown, an additional 10 minutes. Serve hot or at room temperature.

    Garlic Kale

    • Wash and strip kale from center stem. This is easily done by starting at the bottom of the leaf at the stem and pulling toward the top of the leaf along the stem; it will pull right off the stem in large pieces. Roughly chop the kale into large bite-size pieces (it will wilt some).
    • Heat the olive oil in a large, heavy skilled on medium heat. Add the minced garlic and sauté 2-3 minutes until fragrant.
    • Add the kale and cook, stirring occasionally on medium heat for about 10 minutes when the kale has begun to wilt. Note: with Curly Kale it will not wilt completely like softer greens.
    • As mentioned before the combinations for this dish are endless. You can put different herbs in the frittata. Mexican toppings would be great (Gallo Pinto, salsa, a tomato based sauce). Other sautéed seasonal vegetables. It’s like a polenta in its flexibility and can’t be beat for a fast delicious meal.

    Notes

    Variations
    • As mentioned before the combinations for this dish are endless. You can put different herbs in the frittata.
    • Mexican toppings would be great (Gallo Pinto, salsa, a tomato based sauce).
    • Other sautéed seasonal vegetables.
    • It’s like a polenta in its flexibility and can’t be beat for a fast delicious meal.

    Nutrition

    Calories: 341kcal | Carbohydrates: 5g | Protein: 20g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 502mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3908IU | Vitamin C: 39mg | Calcium: 371mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Updated: February 3, 2022

    « Summer Fruit Sangria
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Magic of Spice says

      September 03, 2011 at 1:32 am

      5 stars
      Such a lovely frittata…simple and classic 🙂

      Reply
    2. Lisa @ Tarte du Jour says

      September 02, 2011 at 12:25 pm

      I'd love to try duck eggs! I googled them in my area and came up with nothing. I have a dear friend that shares her eggs from her Silkie Bantam chicken and quails that produce very lovely eggs. I'll ask her…maybe she knows of someone. I love to experiment with different eggs. It is amazing the difference in size, color, and taste from the one fowl to the next. Thanks for turning me on to duck eggs… I'm on a mission now!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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