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Copyright 2018 THIS IS MY TAKE

Spinach & Kale Frittata

Monday, February 8, 2016

I think it was more that 4 months ago when we started our “waffle Sundays” at home, me or my husband wakes up early and cook the yummy breakfast while the other is either taking a shower or sleeping an extra hour, nice way to start the ending of a weekend right? (to see my Sunday waffle recipe click here). Well, two weeks ago I decided to change the Sunday menu to use my two brand new mini-cast iron skillets to make Frittata. The result was great! This recipe is –of course- healthy, spicy, loaded with protein and so much flavor, and best of all THE EASIEST one in the world! This is perfect for a lazy Sunday with your friend Netflix.





INGREDIENTS (1 frittata, 2 portions)


  • 5 eggs

  • 1 cup of kale

  • ½ cup of spinach

  • ½ cup cherry tomatoes

  • ½ finely chopped serrano pepper

  • 2 tbs olive oil

  • 2 tbs finely chopped cilantro

  • ¼ cup parmesan cheese

  • 1/3 cup finely chopped red onion

  • 1 tbs milk

  • 1 pinch of pink salt

  • 1 pinch of black pepper




  1. Pre heat oven to 350 F.

  2. Use a cast iron skillet (I’m using a 6 inch cast iron skillet but you can use any other oven safe pan you have), add the olive oil, onion, spinach and kale. Cook for 5 minutes in a medium heat.

  3. Once spinach is cooked, add tomatoes and all the rest of the ingredients at the same time, give it a little stir and pop it in the oven for 12 minutes.

  4. When the edges of the skillet start turning golden brown means its ready! put the skillet out of the oven and let it cool-rest for 5 minutes. Now its ready to serve!


Easy right? You can basically make frittata with whatever you have in the fridge that day.




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