Miso Kale Frittata
Total Time: 00h 35m
Hands-on Time: 00h 10m
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.)
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Ingredients
- 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
Directions
- 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.
