Kale, Tomato and Brie Frittata Recipe

Kale, Tomato and Brie Frittata

Yield: 4-6 servings

Time: 60 minutes

Frittatas are good at any time of the day. A delicious vegetarian recipe for a savory breakfast, lunch or dinner. What’s not to like about it?


  • 2 Tbsp olive oil
  • 1 large shallot, finely chopped
  • 2 garlic cloves, finely minced
  • 1/2 tsp hot Spanish paprika
  • 1/2 lb (250 g) kale, stems discarded and cut into ribbons
  • 1 Tbsp all-purpose flour
  • 1 cup (240 ml) light cream
  • 1 cup (200 g) cherry tomatoes sliced lengthwise in the middle
  • 8 large eggs
  • salt and pepper
  • 3/4 cup (200 g) Brie cheese dices


Preheat oven 350° F/175° C.

Butter an 8×8 inch (20×20 cm) Pyrex baking dish. Set aside until ready to use.

Preheat olive oil in a large skillet over medium heat. Add shallot and garlic and cook for 3-5 minutes or until shallot is translucid and garlic is fragrant. Sprinkle with Spanish paprika and give it a good stir and cook it for 1 minute longer. Add kale ribbons and sauté for 5 minutes or until kale is wilted. Salt and pepper to taste. Remove skillet from heat and let it cool a bit.

In a large bowl, whisk eggs, light cream, flour, salt and, pepper. Spread kale mix evenly on the bottom of the Pyrex dish. Scatter cherry tomatoes on top of the kale. Gently pour the egg mixture on top taking care not to disturb tomatoes too much. Top with the Brie cubes and bake it for 35 – 40 minutes or until the top is golden and the center set. Remove from oven and let it rest for at least 10 minutes before serving.

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