Artichoke and Kale Frittata

A quick and easy meatless meal, this artichoke and kale frittata is best served with a simple green salad and crusty bread.

artichoke and kale frittata

It’s funny how warmer weather and a bit of sun can start to influence your cravings. Enough of those hearty and comforting winter stews – it’s time for some lighter fare! While I’m dying to start using spring fare like asparagus and rhubarb and peas and radishes, we still have a few weeks to wait for these ingredients in Indiana. To tide myself over, something “spring-like” seemed appropriate, and this artichoke and kale frittata fit the bill. Something about a frittata seemed appropriate for an early spring meal. It’s light and simple, and is easily made a full meal when paired with a green salad and some crusty bread.

What is a frittata?

The Italian version of an omelette, a frittata is ultra versatile. It can be eaten for breakfast, lunch, or dinner, and served hot, warm, or even cold. (Try it cold on a sandwich, you won’t regret it!). I was also surprised to learn that the tortilla de patatas I enjoyed while living in Madrid is really just a frittata with potatoes (who knew?).

The basic idea for a frittata is to whisk up some eggs, add some cooked veggies, and slowly cook in a skillet over low heat until set. Our research found many different variations in ingredients and techniques, but after a bit of experimentation we loved how our final product turned out. It worked best for us to cook using a cast iron skillet on the stovetop, and finish the top in the broiler. You can also bake the frittata to cook it all the way through, but it needs a lot of time in the oven, which we didn’t have the patience for!

You can customize a frittata using cooked veggies of any type and amount, but we loved this combination of salty artichokes (canned, for now!) and kale. In general, it’s important that you add in cooked vegetables, as raw veggies tend to release a lot of water into the frittata. This will prevent the frittata from setting properly, which isn’t ideal. Another essential ingredient for our artichoke and kale frittata recipe was the Pecorino Romano cheese – it added just the right amount of flavor to the eggs without overpowering the dish. And don’t forget to use eggs from happy chickens! Ours were courtesy of Brown Family Farm – you can find them at the Indianapolis winter farmers market until the end of April, when the summer markets kick into gear.

artichoke and kale frittata

Looking for more vegetarian breakfast recipes?

This recipe is…

Vegetarian and gluten-free.


Artichoke and Kale Frittata

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Italian


A quick and easy meatless meal, this artichoke and kale frittata is best served with a simple green salad and crusty bread.


  • 1 small bunch kale
  • 14-ounce can artichokes
  • 3/4 cup Pecorino Romano cheese
  • 9 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Fresh ground pepper


  1. Wash the kale; drain the artichokes. Chop the kale and artichokes into bite-sized pieces, enough for 1 cup each. Grate 3/4 cup Pecorino Romano cheese.
  2. In a medium bowl, whisk together 9 eggs, 2 tablespoons milk, and 1/2 teaspoon kosher salt until thoroughly combined. Stir in the cheese, artichokes and fresh ground pepper.
  3. Place a dry cast iron skillet over medium heat. When hot, add kale and sprinkle with a bit of salt. Sauté with 1/4 cup water until tender, about 2 minutes. Remove the kale from the skillet and add it to the egg mixture.
  4. Turn the heat to low. Add 1 tablespoon olive oil and rotate the pan to coat. Pour in the egg and vegetable mixture and spread the vegetables so that they are level. If necessary, shake the pan to even out the eggs. Cook the frittata over low heat for about 10 minutes, until the underside is set but the top is still slightly runny.
  5. To finish the frittata, place the skillet under a pre-heated broiler until golden brown, about 2 to 3 minutes. Allow to cool for at least 5 minutes, then remove to a plate and cut into slices to serve. (Frittata can also be served at room temperature or cold.)

Keywords: kale frittata, artichoke and kale frittata, vegetarian frittata



About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.


  • Reply
    April 7, 2011 at 8:44 am

    Pac-Man looks very tasty!

  • Reply
    April 7, 2011 at 5:08 pm

    This looks amazing! It reminds me of Spanish tortilla!

  • Reply
    Debbie B (DebaRooRoo)
    April 7, 2011 at 5:43 pm

    Looks great! I just had kale for the first time the other night and loved it!

  • Reply
    April 7, 2011 at 7:27 pm

    wonderful combination colourful delicious

  • Reply
    April 7, 2011 at 8:33 pm

    Great pics. I love the flavor combo on this one. We have frittata almost once a week for dinner, so we will have to try out this one!

  • Reply
    April 7, 2011 at 9:11 pm

    Totally bookmarking this! YUM.

  • Reply
    April 8, 2011 at 12:35 am

    You have no idea how badly I want to eat this right now! Looks amazing!

  • Reply
    Sneh | Cook Republic
    April 8, 2011 at 7:18 am

    Love the colors! What a beautiful combination!

  • Reply
    April 9, 2011 at 9:31 am

    This looks fantastic and reminds me of the Spanish tortilla I had in Barcelona last week :) Do you think this would also work with fresh artichockes? They are in season at the moment and I can´t wait to make something with them!

    • Reply
      April 12, 2011 at 2:16 pm

      Thank you! I would assume it would also work with fresh artichokes, but I must admit that we don’t have much experience cooking them fresh! That will be something to tackle this season :)

  • Reply
    Fran {The Flavorful Fork}
    April 9, 2011 at 5:18 pm

    I love your blue and white dishes! So pretty. And your frittata looks wonderful too, of course.

  • Reply
    April 10, 2011 at 6:43 pm

    Just perfect and so pretty! This would do me for lunch tomorrow, very nicely!

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