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Home Recipes Breakfast

Tomato Kale Gruyere Frittata

50 mins
VG Vegetarian
Avatar by: Lindsay Grimes
January 10, 2015 (Updated: March 31, 2020)
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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!!

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!

Tomato Kale Gruyere Frittata

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.

Tomato Kale Gruyere Frittata

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!

Tomato Kale Gruyere Frittata

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).

Tomato Kale Gruyere Frittata

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.

Tomato Kale Gruyere Frittata

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.

Tomato Kale Gruyere Frittata

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

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

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!!

AvatarRecipe by:Lindsay Grimes
Prep: 30 minsCook: 20 minsTotal: 50 mins
Print recipe Rate recipe Pin Save recipe

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

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
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Enjoy!! xo

Delicious Tomato Kale Gruyere Frittata that is bursting with flavor! So easy to make, it'll be your new go-to weekend brunch recipe!! thetoastedpinenut.com #frittata #lowcarb #glutenfree #eggs #breakfast #brunch #tomato #kale

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  1. AvatarCrystal (@phatycake.com) says

    Posted on 1/13/15 at 12:18 am

    This looks amazing and I love the vibrant colors. Almost too pretty to eat. Haha!

    Reply
  2. AvatarDyanne Jack says

    Posted on 11/4/18 at 12:04 pm

    Hi Lindsay!

    I made this this morning for myself as I’m single and live alone ha ha, but thought why not! So glad that I did, as I’m already on my second piece and I just love it! I am having it with some Arugula on the side and a little of the Balsamic drizzle. Which next time, I will make more of 🙂 so good!!! Will make this again for sure!!! Love!!
    Dyanne

    Reply
    • AvatarLindsay says

      Posted on 11/5/18 at 1:04 pm

      Yay!! I’m so happy that you are enjoying it! I love frittatas because you can just cut off pieces and reheat single serve pieces as you want! xo

      Reply

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Lindsay

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I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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