White Pizza Frittata with Kale
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White Pizza Frittata with Kale

I make these frittata pizzas—really frittatas with pizza-ish toppings—all the time for my gluten-free friends. Once you learn how to make the frittata, build your own pizzas with whatever toppings you like. I make a margherita version, or I do John’s fave combo: marinara, mozz, hot soppressata, and hot cherry peppers.

Ingredients

  • 10 large eggs

  • 1 ½ cups fresh ricotta

  • ½ cup grated Parmigiano-Reggiano

  • ¼ cup fresh flat-leaf parsley, chopped

  • 4 cloves garlic, chopped

  • Salt and pepper

  • 4 tbsp. olive oil

  • 1 bunch lacinato or Tuscan kale, center stalks removed and leaves thinly sliced

  • ½ lemon, juiced (about 2 tbsp.)

  • About 1/8 tsp. freshly grated nutmeg

  • About 12 oz. (1 1/2 to 2 cups) shredded mozzarella

Preparation

  • Step 1

    Position a rack in the center of the oven; preheat to 425°. In a large bowl, whisk up the eggs, ricotta, Parm, parsley, and half of the garlic; season with salt and pepper. Coat a 10-inch nonstick ovenproof skillet with 2 tbsp. oil, two turns of the pan. Add the egg mixture. Bake the frittata until set, about 20 minutes.

  • Step 2

    In a large skillet, heat the remaining 2 tbsp. oil, two turns of the pan, over medium. Add the kale. Cook until wilted, about 2 minutes. Mix in the lemon juice, nutmeg, and the remaining garlic; season.

  • Step 3

    Turn on the broiler. Top the frittata with the kale and mozzarella. Broil until browned and bubbly, about 3 minutes.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...