Whether you’re hosting a brunch for friends or meal prepping for the week ahead, frittatas are a total crowd pleaser. Taking minimal prep time, this radish frittata is a simple, delicious, and healthful way to highlight the season’s freshest produce. We chose to feature crisp, crunchy radishes and nutrient-dense kale (both locally grown and in-season here in South Florida) for a bright, veggie-centered dish.
Frittatas, like this radish frittata, are super versatile and virtually fool-proof, so feel free to swap in whatever fresh vegetables you have on hand! Enjoy on it’s own or paired with a green salad for a bright and flavorful meal.
- Half red onion, thinly sliced
- 10 stalks asparagus, cut diagonally into thin slices
- 4 large kale stalks, torn into bite-sized pieces
- 8 small radishes, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp chives, minced
- 6 whole eggs
- 1/2-3/4 cup shredded parmesan cheese (optional)
- Salt and pepper, to taste
- 2-3 tbsp almond milk
- Lightly oil a cast iron skillet and heat over medium.
- For best results, sauté vegetables separately. This ensures that each veggie cooks to it’s own perfect.
- Begin with the red onions, cooking until slightly caramelized (about 10 minutes). Set onions aside in a large bowl.
- If necessary, add more oil to the skillet. Cook the asparagus until tender, about 5 minutes. Add asparagus to bowl with the onions.
- Repeat with the radishes (cooking about 4 minutes) and kale (cooking about 5 minutes).
- With all the sautéed veggies together in the bowl, add in the minced garlic and chives. Season generously with salt and pepper.
- In a separate bowl, whisk eggs with the almond milk.
- Oil skillet generously and heat over medium-high. Add the veggies and gently flatten, pouring eggs over.
- Cook until a crust has formed around the edges and eggs are almost set (to tell, give the skillet a little shake), and then transfer to oven.
- Broil about 4 minutes, until eggs puff up and top turns golden brown.
- Allow to cool, and enjoy!