Kale & Chèvre Frittata

Kale & Chèvre Frittata Recipe


  • 8 eggs, lightly beaten
  • 3 cups kale, finely chopped
  • 4 oz Cypress Grove Herbs de Humboldt Chèvre, crumbled
  • 1 tsp garlic powder
  • 1 large onion, diced
  • 1/2 tsp Kosher salt
  • 1 tsp butter


  1. Bring a cast iron or non stick skillet to medium heat. Sauté the onion until soft, and add in the kale. Cook for 2-3 minutes, until the kale softens. Turn off stove top.
  2. If you would like to add protein (ground meat, bacon, sausage), pre cook and add now, mixing into the vegetables.
  3. In a bowl, whisk eggs and spices until fully combined. Pour into the skillet and mix with the fillings.
  4. If you do not have an oven-safe pan, pour vegetable and egg mixture into a baking dish about 9"x13".
  5. Top uncooked frittata with crumbled goat cheese - as much as you want! - and allow to rest into the mixture a bit. You can lightly tap down with the back of a spoon or spatula.
  6. Place in the oven and bake for 10-15 minutes. Bake until the top is firm when you press on the middle of it.
  7. Slice, serve, and enjoy! This would be super yummy with the creamy chipotle sauce you made with dinner last night!