Tomato Kale Gruyere Frittata

Happy Weekend Y’all!! So I made this frittata for lunch today. I had other recipes that I was planning on sharing with you this weekend, but this frittata hopped the line! Ahh!! What a budger!

If you’re planning on making an omelet, don’t. Upgrade to a frittata people!! Why?! It has a fun name, you jam pack it with delicious goodies, and it takes zero extra skill (though maybe just a wee bit more effort) than an omelet. Just have some patience and treat yourself to the perfection that is this frittata.

For the last week or two I’ve been coming up with different frittata combinations in my mind. This morning something clicked and I ran out to the store to buy more eggs.

This combo is it, guys! It’s fresh and light and reminds me of that summer abroad I spent in Italy. I really love it and I swear, you will too! The phrase “culinary genius” may or may not have been used… by Jaryd… as he ate it.

So let’s make a Balsamic Tomato Kale Gruyere Frittata!!

Combine your tomato marinade ingredients and set aside. For the tomatoes, I used a medley of grape tomatoes for fun colors. I really love the flavor of the orange ones and I thought it would be pretty to have a couple different colors. Use whatever you have on hand!

Mix everything together and set it aside absorb the flavor.

Then, in a pan with your cooking oil over medium-high heat, sauté the onion until it softens and turns light brown. Add the garlic and cook for another couple minutes until fragrant. Then, add the kale and continue to sauté until it is bright green, just another minute or two.

In a bowl, crack your eggs and beat them. Whisk in the Gruyere, salt and pepper.

Pour the egg mixture in the skillet over medium heat. Use a spoon to evenly stir the onion and kale to bring it up form the bottom a bit.

Scoop the tomatoes out on top of the frittata, leaving behind the marinade. Save the marinade for later (trust me on this).

Cook over medium heat for 5 minutes, or until the edges begin to puff up. If the bottom seems like it is cooking too quickly, you can turn down the heat.

Once the edges are puffy, pop it under the broiler for another minute or two. The center should set and the top will get golden brown. Keep an eye on this as it progresses – it can happen really fast depending on your broiler.

So this is kind of a delightful secret surprise. We drizzled some of the remaining balsamic marinade over top of our frittata and it was UUHHHH-MAZING. Like, I don’t know why, and I don’t know how, but it 100% works. It’s a nice little something something extra that makes you smile.

You know when you don’t know you want something until you have it and then you’re like, oh my God, that’s exactly what I wanted. Well, here you go.

Want to save this for later? I made this super awesome Pinterest-friendly image for you 🙂

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Recipe

VG Vegetarian

Tomato Kale Gruyere Frittata

Delicious Tomato Kale Gruyere Frittata that is bursting with flavor! So easy to make, it’ll be your new go-to weekend brunch recipe!!

Recipe by:Lindsay Grimes

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Prep: 30 minsCook: 20 minsTotal: 50 mins

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Ingredients

• Tomato Marinade:
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon dried thyme
• 1/4 teaspoon sea salt
• 1 large clove garlic
• 1 cup grape tomatoes
• Frittata:
• 1 tablespoon cooking oil (I used olive oil)
• half an onion, coarsely chopped
• 2 garlic cloves, minced
• 2 large leaves kale, de-stemmed and chopped
• 8 eggs, beaten
• salt and pepper to taste
• 1 cup Gruyere cheese, shredded

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Instructions

1. Combine the olive oil, balsamic vinegar, thyme, sea salt, garlic, and grape tomatoes in a small bowl.
2. Mix everything together and set it aside absorb the flavor.
3. In a pan with your cooking oil over medium-high heat, sauté the onion until it softens and turns light brown, about 3 – 5 minutes.
4. Add the garlic and cook for another couple minutes until fragrant.
5. Then, add the kale and continue to sauté until it is bright green, just another minute or two.
6. In a bowl, crack your eggs and beat them.
7. Whisk in the Gruyere, salt and pepper.
8. Pour the egg mixture in the skillet over medium heat.
9. Use a spoon to evenly stir the onion and kale to bring it up form the bottom a bit.
10. Scoop the tomatoes out on top of the frittata, leaving behind the marinade.
11. Save the marinade for later (trust me on this).
12. Cook over medium heat for 5 minutes, or until the edges begin to puff up. If the bottom seems like it is cooking too quickly, you can turn down the heat.
13. Once the edges are puffy, pop it under the broiler for another minute or two. The center should set and the top will get golden brown. Keep an eye on this as it progresses – it can happen really fast depending on your broiler.
14. OPTIONAL: Drizzle some of the remaining balsamic marinade over top of our frittata. It’s a nice little something something extra that makes you smile.

Nutrition Info:

• Serving Size: 4
• Calories: 313
• Sugar: 3g
• Sodium: 384mg
• Fat: 23g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 21g
• Cholesterol: 402mg

© The Toasted Pine Nut

Enjoy!! xo