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With fresh kale, spinach and a heap of delicious pesto, this warm and cheesy Kale and Spinach Pesto Frittata is so rich and satisfying. Best of all, it is so healthy and full of incredible nutrients that will keep you energized throughout the day.

Given that it is my spring break, I am finally getting all of our tastiest recipes from recently onto the blog! I have missed doing this each day, and this week has finally given me the time to bring our favorite recipes to life. Looking back at each one and putting all of the final touches on each photo, made me inspired to keep being creative with dishes and to think of unique ways to bring ingredients together. This week has really allowed me to use my creative energy to plan for more fun meals. I absolutely love teaching, but this little break has been a dream to focus on something exciting and inventive. Being able to put all of my energy towards food and food photography has been so rewarding and much needed. It also has me drooling over our old photos of food. This Kale and Spinach Pesto Frittata especially, has me wanting to make and devour it all over again! With fresh kale, spinach and a heap of delicious pesto, this warm and cheesy frittata is so rich and satisfying. Best of all, it is so healthy and full of incredible nutrients that will keep you energized throughout the day.

Kale and Spinach Pesto Fritatta

Frittatas and quiches are some of my very favorite foods. A quiche is actually the very first thing I ever cooked on my own! When I was about 11 years old, I remember my mom asking me to help her with dinner. I was especially excited because I usually watched her from a barstool at the counter, and never really got my hands in the cooking. When I was asked to help, I remember thinking that I would be able to crack a few eggs our stir in the cheese. Instead, when I went into the kitchen, my mom had a very detailed written list that explained how I needed to prepare the quiche. I frantically looked for her, afraid to do any sort of cooking alone. However, she was busy gardening and asked me to try it by myself. With the ingredients all ready for me on the counter, I gave it a whirl and hesitantly began completing each step. Looking back, I am sure the outcome of my quiche was barely edible. However, as I put the messy concoction in the oven and crossed my little fingers, I remember feeling incredibly accomplished and eager to see my family’s reaction. 

Kale and Spinach Pesto Fritatta

Because of this vivid memory, I think I have a soft spot for any quiche or frittata masterpiece. Whenever we have eggs on hand, I am always so excited to put together a frittata with whatever fresh or frozen vegetables we have on hand. I love the fantastic aromas that fill a home when a frittata is baking, and how that first bite always melts in your mouth. When I found out that Dan’s dad used to make frittatas for them growing up, I knew my love for this simple dish was strong. To me, a frittata is such an amazingly tasty and versatile dish that I could eat again and again.

Kale and Spinach Pesto Fritatta When you try this Kale and Spinach Pesto Frittata, I am sure you will be just as obsessed with frittatas as I am. Every bite is such a treat, and the healthy aspects of it make it even more irresistible. Great for breakfast, brunch, lunch or dinner, this delicious frittata will be one of your favorite, easy dishes as well.Kale and Spinach Pesto Fritatta Want to try some other great frittata recipes? Check these out:

Blender Frittata with Spiralized Beets and Goat Cheese – It’s a Veg World After All

Asparagus, Mushroom and Potato Frittata – Urban Kitchen Affair

Kale and Spinach Pesto Frittata

Kale and Spinach Pesto Frittata

Ingredients

  • 8 Large Eggs
  • 1/2 cup of Milk
  • Salt and Pepper
  • 1 cup Mozzarella Cheese, shredded
  • 1 tablespoon Olive Oil
  • 1 tablespoon Garlic, minced
  • 1 White onion, chopped
  • 2 cups Kale, chopped
  • 2 cups Baby Spinach, chopped
  • Parsley for garnish

Instructions

  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, add the eggs, milk, salt and pepper. Whisk until smooth and add half of the cheese into the bowl. Set aside.
  3. In a skillet that is oven safe, heat the olive oil on medium heat. Add the garlic and onion and cook until the onion is translucent. Place the kale and spinach in the skillet and cook until leaves are soft, about 5 minutes.
  4. Turn off the heat and pour the egg mixture onto the skillet. Add the remaining cheese to the top of the frittata. Place the skillet in the oven and bake for 15 to 20 minutes. Test for doneness by placing a toothpick into the center of the frittata. Garnish with parsley, serve hot and enjoy!
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