Miso Kale Frittata

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  • Total Time: 35 mins
  • Hands-on Time: 10 mins
  • Makes: 4-6 servings

Can a frittata be full of… surprises? Zippy miso mustard takes this spring frittata out of the ordinary, while the unexpected addition of pancake mix gives it a little lift, plus a touch of sweetness. But the biggest surprise? How much healthy kale you’ll pack in to breakfast! (Thank you to our friend Katie Shatzer for creating this wonderful recipe.)


  • 1 Tbsp olive oil
    6 cups kale, chopped into 1” pieces
    1/2 tsp sea salt, divided
    6 large eggs
    1 cup milk
    1/2 cup Bob’s Red Mill Homestyle Pancake Mix
    2 tsp Miso Mustard
    1/2 tsp garlic granules
    1/4 tsp black pepper
    1 ounce feta, crumbled


    Preheat oven to 375 degrees. In a large, cast iron skillet, heat olive oil over medium heat and swirl to thoroughly coat skillet. Add kale and 1/4 teaspoon salt. Sautee until kale is soft, 4-5 minutes, adding a splash of water after 2-3 minutes to produce steam and further soften the greens. Remove from heat and set aside. 

    In a mixing bowl, combine eggs, milk, pancake mix, mustard and seasonings. Whisk vigorously.

    Sprinkle feta over cooked kale, then pour egg mixture into skillet. Cover with foil and bake for 25 minutes, or until eggs are set. Remove foil for last 5 minutes of baking for additional browning. 

    Reheat leftovers wrapped in foil in warm oven. 

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