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Zucchini, Kale, and Sage Frittata

VGVegetarianGFGluten FreeLClow carb

By Danae

on Sep 05, 2014, Updated Jul 17, 2024

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Happy Friday everyone! Aren’t 4 day work weeks lovely? I hope everybody has some fun plans for the weekend. I’m crossing my fingers that it won’t be raining here all weekend so I can soak up every ounce of warm sunshine before it starts to get cold. My dad will be in town for the weekend so hopefully we can take him on a hike. The last time he was here it decided to snow and we were stuck inside the whole time. One thing I definitely want to plan to do this weekend is make this incredible Zucchini, Kale, and Sage Frittata from Julia’s cookbook, Let Them Eat Kale!

First off, have you visited Julia’s blog, The Roasted Root? I adore everything about her! Her witty humor, her delicious recipes, and the beautiful photographs she takes of all the yummy food! Her latest endeavor, Let Them Eat Kale! is genius! Oh my goodness you guys, this cookbook is filled with so many delicious recipes and they all include kale. Now I know that kale may not thrill some of you, but there are so many creative ways to use it in this cookbook. Kale isn’t just for salads anymore, although Julia has a recipe for Grilled Kale, Peach, and Corn Salad with Basil Honey Balsamic Vinaigrette in the book that looks absolutely mouthwatering. She has found the most creative uses for kale. For breakfast dishes she uses it in a Chorizo, Potato, and Kale Hash and in some delicious breakfast tacos. If you prefer to drink your breakfast there’s a Peach and Kale Stem Smoothie and for those of us dreaming of tropical islands, there’s  a Piña Colada Smoothie, I’ll take two please! Some of the other recipes I’m dying to try are the Cheddar Kale Skillet Cornbread, Turkey Sliders with Caramelized Onion, Kale, and Blue Cheese, the Thai Chicken Chopped Salad, and the Roasted Garlic Kale Hummus, Ahhhh! I love it! So many wonderful recipes, many of them you are familiar with, but then she heightens them with flavor and healthiness by adding in the kale.

When I first received the cookbook from Julia I wasn’t sure how I was ever going to decide what to make first. But then there it was, staring me in the face, the Zucchini, Kale, and Sage Frittata! I LOVE frittatas. They are such a great weeknight dinner or weekend breakfast to make. They are hearty, healthy, and super easy. I was particularly excited by this frittata because on top of the kale it also used zucchini. I’ve been growing zucchini in my garden all summer and I’ve been getting quite a few of them from my plants over the past few weeks. I knew this frittata would be the perfect use for them! The flavor combination of the sautéed kale, with the green onions, zucchini, and sage was an explosion of flavor. Then top all that flavor off with some salty jack cheese and I’m in frittata heaven! I told my husband I was pretty sure I could live off of this frittata, that’s how flavorful and delicious it was!

So, if you are looking for another fabulous cookbook to add to your collection, I highly recommend Julia’s cookbook Let Them Eat Kale! Now get out there and grab yourself a copy!

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Zucchini, Kale, and Sage Frittata + A Review of Let Them Eat Kale!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 6 servings

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This delicious Zucchini, Kale, and Sage Frittata is just one of the wonderful recipes from the cookbook, Let Them Eat Kale!

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Ingredients 

1x2x3x

• ▢ 2 T. olive oil
• ▢ 3 cups tightly packed kale leaves chopped
• ▢ 5 green onions chopped
• ▢ 1/4 cup loosely packed fresh sage leaves chopped
• ▢ 2 cups zucchini shredded
• ▢ 1/2 t. salt
• ▢ 12 eggs lightly beaten (I used 6 whole eggs and 6 egg whites)
• ▢ 1/2 cup jack or cheddar cheese

Instructions 

• Preheat oven to 350 degrees.
• Shred the zucchini and use your hands to squeeze the water out of the zucchini.
• In a 10' to 12" oven proof skillet heat the 2 tablespoons of oil over medium high heat.
• Once the oil is hot add the chopped kale and stir until it starts to soften.
• Cover the skillet and allow the kale to continue to soften for another 1-2 minutes.
• Add the green onion and chopped sage to the kale and saute for another 1-2 minutes.
• Remove the kale mixture from the heat and allow it to cool.
• In the meantime whisk the eggs in a large bowl.
• Add in the zucchini, salt, and cheese and stir together.
• Pour the kale mixture in with the eggs and stir.
• Pour everything back into the oven proof skillet and place it in the oven to bake for 15-18 minutes or until it is cooked through.

Notes

This recipe is from Julia Mueller's cookbook Let Them Eat Kale!

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