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Roasted Fennel and Kale Frittata

May 13, 2015 by Keri 17 Comments

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.

Kale and Fennel Frittata
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! 

Kale and Fennel

 

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. 

FrittataI 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!

Fennel and Kale Frittata


Roasted Fennel and Kale Frittata
2015-05-13 14:17:27
Yields 8
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.
Save Recipe
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 Bulb Fennel, sliced
  2. 1 Small Onion, sliced
  3. 2 Tablespoons Olive Oil, divided
  4. Kosher Salt and Freshly Ground Black Pepper
  5. 3 Cups Kale, thinly sliced
  6. 2 Cloves Garlic, finely minced
  7. 8 Eggs
  8. ยฝ Cup Grated Romano Cheese, plus additional for topping
Instructions
  1. Preheat the oven to 400ยบ.
  2. 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.
  3. Lower the oven temperature to 350ยบ.
  4. Heat a 10-inch skillet over medium heat and add the remaining tablespoon of oil. Add the kale and garlic and sautรฉ until the kale is wilted. Add in the roasted fennel and onions.
  5. 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.
  6. Let cool before slicing into 8 wedges. Top with additional cheese before serving.
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Filed Under: Appetizers & Snacks, Breakfast, Gluten-Free, Healthy Choices, Lunch, Make Ahead, Vegetarian

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Lovely comments

  1. Cheyanne @ No Spoon Necessary says

    May 13, 2015 at 2:54 pm

    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. ๐Ÿ™‚ Nom, nom, nom…..
    Cheyanne @ No Spoon Necessary recently posted…Buffalo Chicken & Blue Cheese-Bacon Waffle Club SlidersMy Profile

    Reply
    • identiconKeri says

      May 13, 2015 at 7:16 pm

      Thanks Cheyanne! ๐Ÿ™‚

      Reply
  2. Gayle @ Pumpkin 'N Spice says

    May 14, 2015 at 7:02 am

    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 SalsaMy Profile

    Reply
    • identiconKeri says

      May 18, 2015 at 6:11 am

      Thanks Gayle!

      Reply
  3. Natalie @ Tastes Lovely says

    May 14, 2015 at 1:29 pm

    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 SaladMy Profile

    Reply
    • identiconKeri says

      May 18, 2015 at 6:13 am

      Oh yes, once you start getting eggs you will definitely need to make lots of frittatas! Thanks Natalie!

      Reply
  4. Maya @ Treats and Eats says

    May 14, 2015 at 8:44 pm

    You can never have too many frittatas ๐Ÿ™‚ Love this Keri!
    Maya @ Treats and Eats recently posted…Ice Cream Sundae CupcakesMy Profile

    Reply
    • identiconKeri says

      May 18, 2015 at 6:13 am

      I agree Maya! Thank you!

      Reply
  5. Rachelle @ Beer Girl Cooks says

    May 15, 2015 at 2:40 pm

    You can’t go wrong with a frittata! It’s a great way to start your day AND clean out your fridge! ๐Ÿ™‚
    Rachelle @ Beer Girl Cooks recently posted…Dark Chocolate Covered StrawberriesMy Profile

    Reply
    • identiconKeri says

      May 18, 2015 at 6:15 am

      I love cleaning out the fridge with a frittata! Thanks Rachelle!

      Reply
  6. Jessica | A Happy Food Dance says

    May 18, 2015 at 10:20 am

    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 frostingMy Profile

    Reply
    • identiconKeri says

      May 18, 2015 at 3:32 pm

      I agree Jessica! Thank you!

      Reply
  7. Mariah @ Mariah's Pleasing Plates says

    May 18, 2015 at 1:29 pm

    Frittatas are such a versatile dish. It’s not hard to see why you love them!
    I lovee kale too!
    Pinning!

    Reply
    • identiconKeri says

      May 18, 2015 at 3:33 pm

      Thanks Mariah!

      Reply
  8. Annie @ The Garlic Diaries says

    May 18, 2015 at 3:19 pm

    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”My Profile

    Reply
    • identiconKeri says

      May 18, 2015 at 3:34 pm

      Well, if you insist ๐Ÿ˜‰ 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!

      Reply

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  1. 20 Frittata Recipes: Perfect for Brunch - Centsable Momma says:
    June 14, 2017 at 3:15 pm

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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