Collard Green Frittata Recipe | Vegetarian Times Skip to main content

Collard Green Frittata

Frozen collards (or substitute frozen spinach) are an easy way to get greens into a frittata. For zing, drizzle frittata wedges with hot sauce or barbecue sauce.



Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 medium yellow onion, chopped (1½ cups)
Ingredient Line: 
1 10-oz. bag frozen collard greens, thawed and drained
Ingredient Line: 
10 large eggs, beaten
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⅓ cup grated Parmesan cheese


1. Preheat oven to 400°F.

2. Heat oil in ovenproof 10- to 12-inch skillet over medium-high heat. Add onion, and sauté 5 minutes, or until translucent. Push onion to one side of pan, and add collard greens. Cook 5 minutes, then stir together greens and onions.

3. Stir eggs into collard mixture. Cook 
5 to 7 minutes, or until edges are set. Sprinkle with Parmesan cheese.

4. Transfer skillet to oven, and bake 
10 minutes, or until egg mixture is completely set. Cut into 6 wedges.

Nutrition Information: 

14 g
Total Fat: 
12 g
Saturated Fat: 
4 g
8 g
314 mg
210 mg
2 g
2 g
Serves 6

Comments on this Recipe

Needed a little more flavor. We probably would have preferred spinach to collard greens. It was ok.

I used fresh spinach and added Real salt. I think basil and garlic would have given it a little more zest, but this recipe opened up my eyes to a simple and quick dinner in one pot. I had never used my skillet like this before.

Also, I took a picture and I wish I could post it since there isn't one, but I guess this isn't a recipe review site...