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Kale and Freekeh Frittata

Hands-on time 20 mins
Total time 1 hr, 5 mins

Serves 6 (serving size: 1 wedge)

Freekeh is wheat that’s harvested while still green and then roasted, giving it a smoky flavor. Freekeh is sold either as an intact grain or cracked for faster cooking. The smoky taste of freekeh is fantastic here, matched perfectly with robust kale, loads of garlic, and a generous pinch of crushed red pepper. If you’d like an extra pop of color and flavor, top with wilted kale and seared cherry tomatoes. Frittata, which some kids call “egg pie,” makes a beautiful breakfast and a satisfying crowd-pleaser. It’s such a versatile dish—you can toss in pretty much any whole grain or vegetable you like.


  • 1 1/2 cups water
  • 2/3 cup uncooked cracked freekeh
  • 1 1/2 tablespoons canola oil
  • 1/2 cup chopped shallots
  • 1/4 teaspoon crushed red pepper
  • 5 garlic cloves, thinly sliced
  • 8 cups chopped stemmed kale, divided
  • 1/2 cup water, divided
  • 1 cup 2% evaporated milk
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 large eggs, lightly beaten

Nutrition Information

  • calories 316
  • fat 15.5 g
  • satfat 5.6 g
  • monofat 5.8 g
  • polyfat 2.4 g
  • protein 19 g
  • carbohydrate 29 g
  • fiber 4 g
  • sugars 5 g
  • Est. Added Sugars 0 g
  • cholesterol 182 mg
  • iron 4 mg
  • sodium 504 mg
  • calcium 406 mg

How to Make It

  1. Bring 1 1/2 cups water to a boil in a small saucepan; stir in freekeh. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand 10 minutes. Drain any remaining liquid. Freekeh should be slightly al dente and a bit chewy.
  2. Preheat oven to 375°F.
  3. While freekeh cooks, heat a 10-inch cast-iron or other ovenproof skillet over medium heat. Add oil; swirl to coat. Add shallots, red pepper, and garlic; cook 5 minutes or until tender, stirring occasionally. Add half of kale and 1/4 cup water; cover and cook 2 minutes or until kale wilts. Add remaining kale and 1/4 cup water; cover and cook 6 minutes or until kale is tender. Stir in freekeh.
  4. Combine milk and next 4 ingredients, stirring with a whisk. Pour evenly over freekeh mixture in pan without stirring; cook over medium heat 2 minutes or until egg mixture starts to set around edges. Place pan in oven. Bake at 375°F for 8 to 10 minutes or until almost set. Turn on broiler (do not remove pan from oven); broil 2 minutes or until top is lightly browned. Cool 5 minutes before cutting into wedges.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;