Rice Crusted Ham and Kale Frittata
Ask the deli to "chip" your ham, or cut it into ultra thin slices. This will allow a little ham to go a very long way in the flavor department.

Use a 9-inch cake pan instead of a pie plate. The cake pan is deeper and provides the necessary space to hold all of the filling.

Yields 6 servings.


  • 2 cups cooked and cooled brown rice, could use white rice (from 2/3 cups uncooked)
  • 1 cup grated sharp cheddar cheese, divided (my favorite is Sargento 4 State Cheddar)
  • 6 eggs, divided use
  • 1/2 cup milk
  • 4 ounces chipped ham, roughly chopped
  • 4 green onions, chopped
  • 2 cups packed fresh baby kale or 2 1/2 ounces frozen and thawed (could use spinach, regular kale, or greens of choice)
  • 1/4 teaspoon kosher salt and pepper to taste


  1. Preheat the oven to 425 degrees F and lightly grease a 9-inch cake pan.
  2. In a mixing bowl, beat two of the eggs, then add 1/4 cup of the cheese, the salt and a few grinds of the pepper mill, and the rice. Mix well.
  3. Press the rice mixture evenly over the bottom and just over halfway up the sides of a 9-inch cake pan.
  4. Bake for 15-20 minutes, or until beginning to turn golden brown. Remove from the oven and reduce oven temperature to 350 degrees. (The rice crust may be prepared in advance. Cover and refrigerate, once cooled, if not using within two hours.)
  5. While the crust is baking, steam the kale if using fresh. (see notes) Drain the steamed fresh or frozen and thawed kale well. I like to place them in a clean tea towel and literally wring out the excess moisture. Once squeezed, they will be in a clump. I separate with my hands or two forks at this point.
  6. In the same bowl you used for the rice mixture, whisk the remaining 4 eggs and the milk together. Add the remaining 3/4 cup cheese, ham, green onions and kale, and stir to incorporate.
  7. Pour the egg mixture into the baked rice crust. Even out the filling–I like to gently do this with a fork–and then bake in the 350 degree oven for 25-30 minutes or until the filling is set in the middle. If desired, you may sprinkle with an extra 1/4 cup of cheese and broil for a minute or two, watching very closely, until the cheese is melted and beginning to turn golden brown.
  8. Allow to rest for 5 minutes then serve and enjoy!
  9. Reduce the oven temperature to 350 degrees. Bake for 20 to 25 minutes, or until filling is puffed and golden brown. If desired, sprinkle an extra 1/4 cup cheese over the top and broil for a minute or two, watching very closely, until the cheese is bubbly and golden-flecked.
  10. Allow to rest for 5-10 minutes, sprinkle with optional reserved bacon, and enjoy.


  • To quickly steam fresh greens, place them in a microwaveable container with a vented lid and cook in 30-second increments until just wilted. Drain as directed. I have a microwave popcorn popper that works quite well for steaming greens!

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