Recipes Collection

Kale and Spinach Frittata

65 minutes Difficulty:


  • 8 ct. Fresh Eggs
  • 2 c. Heavy Cream
  • 4 tbs. Coconut Oil, separate 1 tbs
  • ¼ c. Diced Red Peppers
  • ¼ c. Red Onion
  • 2 c. Boiled Diced Potatoes
  • 1 ct. Bunch Lacinato kale
  • 1 c. Chopped Cooked Spinach
  • 1 tsp. Sea Salt
  • ½ tsp. Black pepper
  • 1 tbs. Minced Fresh Oregano
  • 1 c. Shredded Cheddar
  • 2 tbs. Chopped Spring Onion
  • 1 tbs. Chopped Parsley


Preheat your oven to 375 degrees F.
In a 12 inch non stick skillet heat 3 tbs. of coconut oil over medium heat. Whisk together eggs, cream, salt, pepper and oregano. When the oil reaches 350 degrees F, pour the egg mixture into the center of the pan. Reduce the heat to low and do not disturb the pan. The cooked egg will work as the crust of the frittata. While the eggs continue to cook, in a separate sauté pan heat the remaining tbs of oil until just before the smoking point and add the diced red onion, peppers and cooked potatoes. Cook until the potatoes are browning and the peppers are soft. Place the chopped kale and spinach in a large pan sauté, then strain until mostly dry. Spread the peppers and potatoes evenly through the egg mixture and top with the spinach and cheddar. Bake for 35-45 minutes until cheese starts to brown. Top with chopped parsley and serve.
Enjoy it!

Serving size: 10-12