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5 from 1 vote

Kale and Green Olive Frittata

Kale, a superfood, when made into a frittata baked in oven with spanish olives is a very healthy, low fat, low carb choice for a great breakfast or lunch.
Servings: 4


  • olive oil
  • 2 garlic cloves
  • 1 bunch of kale
  • 4 large Spanish olives sliced
  • 12 eggs beaten
  • 1 tablespoon freshly grated parmesan or pecorino cheese
  • sea salt
  • freshly ground pepper


  • Preheat oven to 350.
  • Saute garlic cloves in olive oil. Remove. Add in kale and saute just until wilted.
  • Transfer to baking dish. Add olive slices.
  • Add cheese to beaten eggs. Season with salt and pepper.
  • Pour mixture over kale.
  • Bake for about 20 minutes or until the eggs are set.


You can use a gruyere cheese in addition to adding in bacon for deeper flavors.You can also use a cast iron pan to bake the frittata in, but be sure to use enough oil at bottom to avoid sticking. The silpat baking pans work great and there is no need for extra oil.