radish frittata / Kate McCabe

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.

Radish Frittata

Yield: 4-6

Radish Frittata


  • 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


  1. Lightly oil a cast iron skillet and heat over medium.
  2. For best results, sauté vegetables separately. This ensures that each veggie cooks to it’s own perfect.
  3. Begin with the red onions, cooking until slightly caramelized (about 10 minutes). Set onions aside in a large bowl.
  4. If necessary, add more oil to the skillet. Cook the asparagus until tender, about 5 minutes. Add asparagus to bowl with the onions.
  5. Repeat with the radishes (cooking about 4 minutes) and kale (cooking about 5 minutes).
  6. With all the sautéed veggies together in the bowl, add in the minced garlic and chives. Season generously with salt and pepper.
  7. In a separate bowl, whisk eggs with the almond milk.
  8. Oil skillet generously and heat over medium-high. Add the veggies and gently flatten, pouring eggs over.
  9. 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.
  10. Broil about 4 minutes, until eggs puff up and top turns golden brown.
  11. Allow to cool, and enjoy!
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