Easy Make-Ahead Kale and Feta Frittata

This Kale and Feta Frittata is the perfect make-ahead breakfast, brunch or dinner recipe that’s ready to go straight to your oven from your freezer.

Frittatas may not seem like a natural choice for a make-ahead breakfast or freezer meal. In some ways, it’s like, “What’s the point?”

I mean… as long as you have eggs, greens and cheese, they’re a snap to whip up in no time.

But for me, the issue isn’t always the time at the stove. It’s the time to load up kids, head to the grocery store, bag up my groceries (I shop at Aldi most of the time. Love the prices and quality. Don’t love the bagging), drive my groceries home, unload my groceries and then… only then… get dinner started.

It’s just easier to grab a bag out of the freezer, you know? You can listen to all the ways I’ve worked on creating a better freezer routine by listening to The Freezer Meals Episode. OR, read about my batch cooking freezer meals strategy on my friend Sally’s blog.

Or, just grab some eggs and get started on this Make-Ahead Kale and Feta Frittata. We can work on stocking up the rest of your freezer later.

make ahead kale and feta frittata in a cast iron skillet
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Make-Ahead Kale and Feta Frittata

This Kale and Feta Frittata is the perfect make-ahead breakfast, brunch or dinner recipe that’s ready to go straight to your oven from your freezer.

  • Author: Regan Jones, RD
  • Yield: Makes 4 to 6 servings 1x
  • Category: Breakfast

Ingredients

Scale
  • 8 eggs, lightly beaten
  • 3 cups fresh baby kale or spinach leaves
  • 4 ounces crumbled feta
  • 2 tablespoons heavy cream
  • 1 1/2 teaspoons dried dill
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon butter

Instructions

  1. Combine first 6 ingredients (through salt) in a large zip-top bag and freeze until ready to prepare. 
  2. When ready to prepare, thaw contents in bag. 
  3. Preheat oven to 350 degrees F. 
  4. Heat a small oven-proof skillet (I used cast iron) over medium heat; melt butter. 
  5. Pour content into pan and rearrange kale if needed. Do not stir. Cook on stove for 5 minutes. 
  6. Place in oven and continue cooking 30 to 40 minutes or until set.

Nutrition

  • Calories: 208
  • Fat: 14.4 g
  • Carbohydrates: 5.4 g
  • Fiber: 0.8 g
  • Protein: 15.4 g
  • Cholesterol: 635 mg

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All images and recipes on this site are the property of Regan Jones, RDN. Please do not use them for commercial or social media use without my permission.

All images and recipes on this site are the property of Regan Jones, RDN. Please do not use them for commercial or social media use without my permission.

2 Comments

  1. Molly on May 31, 2019 at 6:27 pm

    Love this! I grew up with a similar recipe from my mom. She always made a double batch, one to eat that night and one to freeze. You can freeze it right in a non stick or greased pie pan, foil covered. Thaw or stick in the oven straight from the freezer while you preheat! (Takes extra time if cooking from frozen but worth it if you forgot to thaw!) smoked salmon, goat cheese and arugula or roasted/sautéed mushroom-onion-spinach variations are also delicious!



    • thisunmillenniallife on June 3, 2019 at 1:55 pm

      I love the sound of these variations!