Frittata is one of my favorite make-ahead dishes — especially when I’m eating low carb. It’s so versatile. You can change up the flavor by adding different ingredients, and it’s good warm from the oven, at room temperature or even cold straight out of the fridge. Make the recipe below on Sunday, and you’ve got a handful of meals for the week — quick breakfasts, packable lunches and easy dinners.
This frittata includes fresh fennel bulb, which gives it a unique flavor without adding a lot of carbs. I like to mince some of the leafy green fronds to mix right into the frittata. I save the rest for other dishes.
Low-Carb Roasted Fennel and Kale Frittata
6
10 minutes
55 minutes
1 hour and 5 minutes
1 fennel bulb, sliced
1 onion, sliced
2 tablespoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 bunch kale, stems removed, leaves cut into ribbons
2 garlic cloves, minced
8 large eggs
½ cup grated Parmesan cheese, plus additional for garnishing
Preheat the oven to 400 degrees Fahrenheit.
On a large baking sheet, toss together the fennel, onion and 1 tablespoon of the oil. Season with salt and pepper. Bake until the fennel is tender and begins to brown on the edges, about 30 minutes. Remove the baking sheet from the oven and reduce the temperature to 350 degrees.
Heat the remaining tablespoon of oil in a large, oven-safe skillet over medium heat. Add the kale and garlic to the skillet and cook, stirring; sauté until the kale is wilted, about 5 minutes.
Meanwhile, in a large bowl, whisk the eggs with salt, pepper and the Parmesan cheese. Stir in the fennel and onions.
Add the eggs to the skillet and stir to mix well. Transfer the skillet to the oven and bake until the eggs are set, about 18 minutes.
Let cool for several minutes. Slice into wedges to serve and garnish with additional Parmesan cheese.