Tuscan Kale, Olive, and Caramelized Onion Frittata

For this greens-centric dish, made by wilting a big panful and binding it with eggs and seasonings, Tuscan kale is a great choice, both earthy and sweet.

Yield: Serves 6
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 60%
  • Protein: 14g
  • Fat: 17g
  • Saturated fat: 5.3g
  • Carbohydrate: 9.6g
  • Fiber: 1.5g
  • Sodium: 547mg
  • Cholesterol: 292mg


  • 1 large onion, finely chopped
  • 1 cup sliced mushrooms
  • 2 tablespoons olive oil
  • 12 ounces Tuscan kale (also called Lacinato and dinosaur), stems removed and leaves chopped
  • 8 large eggs
  • 1 cup shredded parmesan cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 12 oil-cured black olives, pitted and slivered
  • Red chile flakes (optional)


  1. 1. Preheat broiler with a rack set 3 to 4 in. from heat. In an ovenproof frying pan, cook onion and mushrooms in oil over medium-high heat, stirring often, until browned, 8 to 12 minutes. Add kale and 1/4 cup water; cook, stirring occasionally, until wilted and tender, 4 to 6 minutes.
  2. 2. Meanwhile, whisk eggs. Add 1/2 cup cheese, the salt, pepper, and olives.
  3. 3. Reduce kale pan's heat to medium; level veggies. Pour in eggs, spreading out olives. Cook until frittata sides look set (top will be wet), 2 to 3 minutes. Sprinkle on 1/2 cup parmesan. Broil until lightly browned and firm, 3 minutes. Sprinkle with chile flakes.
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