A healthy way to start your day! This frittata is packed with tons of kale, sweet roasted fennel, and romano cheese for a quick and tasty breakfast.
I know what you’re thinking. Another frittata?! I just can’t help myself. Whenever I have extra vegetables in the fridge, or I don’t know what to make I automatically think of my 3 go-to dishes. Pesto, hash, or a frittata. I’ve seriously made pesto out of every green imaginable, had all kinds of hashes, and as you know – tons of frittatas.
What can I say? They are really easy ways to get your veggies in and I have an abundance of them each week from the CSA! So yeah, here I am with another frittata recipe. It’s a good one though!
I’ve been really into kale lately. Mostly because I’ve been getting it each week in the CSA box and I’m constantly trying to come up with different ways to eat it. I mentioned before that I didn’t put it in smoothies because having it raw bothers my stomach. Well, I figured out that it was just baby kale that bothers me – weird I know.
So anyway, I’ve been eating kale salads like they are going out of style and I just can’t get enough! Kale has also made it’s way into whatever I’m making, so it was only natural that I’d throw it into a frittata.
I decided to add in some sweet roasted fennel and onions which really pack some flavor. I didn’t want to cover up all that veggie goodness with tons of cheese (though, there is absolutely nothing wrong with that), so I added pecorino romano. It keeps things nice and light, but really adds a great flavor.
I won’t bore you (yet again) with how much I love frittatas. I will just say – if you don’t make frittatas, you should start. They are the perfect make-ahead breakfast or quick snack. There is always one in my fridge!
- 1 Bulb Fennel, sliced
- 1 Small Onion, sliced
- 2 Tablespoons Olive Oil, divided
- Kosher Salt and Freshly Ground Black Pepper
- 3 Cups Kale, thinly sliced
- 2 Cloves Garlic, finely minced
- 8 Eggs
- ½ Cup Grated Romano Cheese, plus additional for topping
- Preheat the oven to 400º.
- Combine the fennel, onion, and 1 tablespoon of olive oil on a baking sheet. Season with salt and pepper and bake for 20-30 minutes or until the fennel is tender and lightly golden around the edges.
- Lower the oven temperature to 350º.
- Heat a 10-inch skillet over medium heat and add the remaining tablespoon of oil. Add the kale and garlic and sauté until the kale is wilted. Add in the roasted fennel and onions.
- Beat the eggs with salt, pepper, and cheese until well combined. Add the eggs into the pan and stir gently. Transfer the pan into the oven and bake for 15 minutes or until the frittata is set.
- Let cool before slicing into 8 wedges. Top with additional cheese before serving.
The very first thing I thought when I read this post title and saw the picture? “Ohhh-la-la!” Quickly followed by “crap.. now i’m hungry”. I’m a sucker for all things frittata, then you went and gussied it up with kale and roasted fennel. And now I am totally all like “I NEEEEEEEEDDDDD this” even though I just ate. Looks so.SO delicious. 🙂 Nom, nom, nom…..
Cheyanne @ No Spoon Necessary recently posted…Buffalo Chicken & Blue Cheese-Bacon Waffle Club Sliders
Thanks Cheyanne! 🙂
Oh what a pretty frittata, Keri! I love that you added kale and fennel in here. Looks like the perfect breakfast!
Gayle @ Pumpkin ‘N Spice recently posted…Cheesy Chili Salsa
Thanks Gayle!
Keep the frittata recipes coming! I love a good frittata. And such a great way to use up the “scrap” veggies at the end of the week. I’m so excited for our chickens to start laying eggs. Then I will be making frittatas non stop! haha!
Natalie @ Tastes Lovely recently posted…Rainbow Chopped Thai Chicken Salad
Oh yes, once you start getting eggs you will definitely need to make lots of frittatas! Thanks Natalie!
You can never have too many frittatas 🙂 Love this Keri!
Maya @ Treats and Eats recently posted…Ice Cream Sundae Cupcakes
I agree Maya! Thank you!
You can’t go wrong with a frittata! It’s a great way to start your day AND clean out your fridge! 🙂
Rachelle @ Beer Girl Cooks recently posted…Dark Chocolate Covered Strawberries
I love cleaning out the fridge with a frittata! Thanks Rachelle!
I absolutely love fennel and think it is way under-used! Love love love this frittata!
Jessica | A Happy Food Dance recently posted…raspberry swirl pound cake with lemon frosting
I agree Jessica! Thank you!
Frittatas are such a versatile dish. It’s not hard to see why you love them!
I lovee kale too!
Pinning!
Thanks Mariah!
I’m not sick of your frittata recipes! Keep em’ coming! I love the idea of adding roasted fennel into this one – so creative :). I never make frittatas…I have no idea why but I definitely need to start. Can you make them and then keep the already cooked frittata in the fridge?
Annie @ The Garlic Diaries recently posted…Asian Cucumber “Noodles”
Well, if you insist 😉 You definitely need to start making frittatas – there is always one in my fridge. And yes you can make them and keep them in the fridge! I usually make one on Sunday, cut it into pieces and then keep it on a plate (covered) in the fridge. You can eat them cold or heat it up for a quick breakfast in the morning!