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This delicious Zucchini Frittata with Tuscan Kale has been making a regular appearance at our family’s table all summer long.
We’ve been growing both zucchini and Tuscan kale in our backyard garden this summer – and this is one of the many delicious recipes we’ve made using that garden harvest!
What I especially love about this recipe – aside from the fantastic flavors – is that it’s a perfect meal any time of the day! With eggs, two types of cheese, salami, and loads of zucchini and kale in the filling – this Zucchini Frittata with Tuscan Kale makes a delicious breakfast, a perfect portable lunch, or a light dinner served alongside a fresh summer salad.
It’s also quick and easy to make – and you can even swap in other vegetables, cheeses, and meats if you’d like! And – if you’re like us, and you have a huge surplus of garden zucchini on hand – this Zucchini Frittata with Tuscan Kale uses a full pound of shredded zucchini in the filling, so it’s a delicious way to use it up!
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Zucchini Frittata with Tuscan Kale
Ingredients
- 4 cups Tuscan kale leaves tightly packed (4 ounces in weight), see below for preparation
- 9 whole eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon freshly ground nutmeg
- 1/2 cup heavy cream
- 4 ounces in weight sharp white cheddar cheese, grated fine (about a heaping cup)
- 4 ounces in weight Gruyere Swiss, grated fine (about a heaping cup)
- 1 pound zucchini, shredded on large holes of box grater and squeezed of liquid
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/2 cup shallots, chopped small
- 4 ounces in weight Genoa salami, diced
Instructions
- Preheat oven to 325 degrees F.
- Remove kale leaves from stems by pulling the leaves off with your hand in a downward pull starting at the thick end of the stem. The leaves should tear right off. Freeze the stems for a vegetable stock or discard. Take the leaves and stack them on top of each other (This should weigh four ounces). Roll them up the long way like a cigar shape and with a sharp knife, cut into cross strips. Then run a knife down the strips the opposite direction to cut into slightly smaller pieces. Place in a colander and rinse thoroughly under cold running water. Let sit in colander while you prepare the rest of the dish.
- In a large bowl, beat eggs and add spices and beat again. Add cream and beat to combine then beat in both cheeses. Stir in zucchini. Set this aside.
- Heat a 12” skillet over medium high heat and add oil and butter.
- Once the butter has melted, add shallots and salami and sauté for three minutes.
- Add cleaned wet kale to pan and cook for about 4-5 more minutes or until kale is slightly tender but has not changed color. Once it turns from a deep dark green to a pale green, it has cooked too long. Remove it from the heat just after it is slightly tender.
- Pour in the egg mixture and stir and place in the preheated oven.
- Bake for 25 minutes and remove.
- Turn on broiler and broil just until top has browned, about 3-4 minutes.
- Remove and serve.
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OMG, your Zucchini Frittata and Tuscan Kale is out of this world delicious! We never cared for kale until we had this dish. We had the leftovers for breakfast with toasted rye/pumpernickel bread with a little fig jam, along with some fresh fruit. What a nice change for breakfast that was.
Am planning (I think) to try the Massaged Kale, but we’re not fond of anchovies, so I’m wondering if we could either leave it out, or substitute it with anchovy paste or another ingredient (your suggestion, please)?
Wow Fran – Thank you so much! We’re so glad you enjoyed the frittata! For the Massaged Kale, anchovy paste is a perfectly fine substitute or you can leave it out – you’ll have a more intense lemon flavor. Enjoy and thanks again!