Kale and Heirloom Tomato Frittata

Nutritious, beautiful and delicious, this tomato fritatta is a fabulous way to show off your summer garden tomato harvest. The addition of kale insures you get all your veggies in each bite.

Some say tomato, others say frittata. Huh? Or is this a crustless quiche? In farsi, we call these egg dishes, kookoo. I tend to over think things when I’m naming a new recipe.

A frittata is more like eggs whisked with a little cream and baked with your favorite vegetables. A quiche is usually baked in a pastry, but I’m partial to crustless quiches. They tend to have more of a custard-like filling, like my cottage cheese quiche.

Persian kookoo, like my kuku sabzi, has a minimal amount of eggs, enough to bind everything. But I also do my own twist, and usually add an extra egg or two cuz I’m a protein girl!

Whatever you want to call this dish, it’s perfect to show off some gorgeous heirloom tomatoes.

Laura says :

Why this recipe works

• Customize it: I used fresh greens like kale and chard in this frittata and top with tomatoes. You can use whatever greens you like or even use broccoli.
• Easy peasy: Frittatas are super quick and easy to whip up. I bake it in a cast iron skillet, but you can also use a pie dish.
• Flavorful: I add a heap of fresh basil and some grated parmesan to compliment this dish. And heirloom tomatoes, especially garden grown tomatoes, are sweet and way more delish than boring store bought tomatoes.
• How to serve: You can serve your frittata for breakfast, brunch or a light meal. Serve it as is or add a baguette.

Ingredients you need

• Kale: You can also use other greens like chard and spinach, or a combination of greens. You can also add chopped broccoli.
• Fresh basil: Fresh herbs give so much more flavor than dried herbs. You can also use oregano or chives.
• Tomatoes: Be sure to choose use fresh tomatoes that are in season and actually have flavor. The more colorful tomatoes make a bigger impact in presentation.
• Eggs: I use large eggs in this recipe. You can use extra large eggs, it will just have a thicker egg layer.
• Heavy cream: You could use whole milk, but heavy cream makes the dish richer and fluffier.
• Parmesan cheese: Use grated parmesan cheese instead of shredded as it will melt more evenly while it bakes.
• Pantry staples: Baking soda (adds some poof to it), salt and black pepper

Step-by-step directions

1. Whisk the eggs. Combine eggs, cream, cheese, salt, black pepper and baking soda.
2. Chop kale. Wash and remove stems from kale. Finely chop kale and basil then mix in with the eggs.
3. Add to skillet. Pour egg mixture into a 9-inch cast iron skillet. You can also use a lightly greased pie plate.
4. Add tomatoes. Cut tomatoes into ¼-inch rounds then layer the tomato slices over the top of the egg mixture, slightly overlapping them. Season tomatoes with salt and pepper.
5. Bake. Bake in the oven until the center of the frittata is set.

Recipe tips and FAQs

You can make any variety of frittatas depending on the flavors you love. Serve it anytime of the year and show off the fresh produce you have available.

Got too many tomatoes and need more tomato inspiration? How about a whole wheat pizza with pesto, tomatoes and brie or an even simpler tomato and brie tart made with puff pastry?

If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

Kale and Heirloom Tomato Frittata

Laura Bashar | Family Spice

What a way to show off your summer garden tomato harvest than with this delicious and nutritious kale and heirloom tomato crustless quiche.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Italian

Servings 8

Calories 126 kcal

Ingredients

  

1x2x3x

• 8 large eggs
• ⅓ cup heavy cream
• ¼ cup Parmesan cheese grated
• 1 ¼ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon black pepper
• 5 kale leaves
• ½ cup fresh basil loosely packed
• 5 tomatoes medium-sized and various colors
• ⅛ teaspoon ground black pepper

Get Recipe Ingredients

Instructions

 

• Preheat oven to 350ºF.
• In a large bowl, whisk together eggs, cream, cheese, 1 teaspoon salt, ⅛ teaspoon black pepper and baking soda.
• Wash and remove stems from kale.
• Finely chop kale and basil then mix in with the eggs.
• Pour egg mixture into a 9-inch cast iron skillet. You can also use a lightly greased pie plate.
• Cut tomatoes into ¼-inch rounds then layer the tomato slices over the top of the egg mixture, slightly overlapping them.
• Season tomatoes with remaining ¼ teaspoon salt and ⅛ teaspoon black pepper.
• Bake in the oven for 40 minutes, or until the center of the quiche is set.
• Optional: Heat the quiche on broil for 5 minutes to brown the top.

Notes

Instead of kale you can use spinach, Swiss chard or collard greens.

TO STORE: Store any leftovers kabob in an airtight container and refrigerate for up to 3 days.

TO FREEZE: You can also freeze leftovers. Wrap in foil or transfer to a freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1sliceCalories: 126kcalCarbohydrates: 4gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 177mgSodium: 555mgPotassium: 285mgFiber: 1gSugar: 3gVitamin A: 1815IUVitamin C: 17mgCalcium: 97mgIron: 1mg

Keyword crustless quiche, tomato crustless quiche

Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!