Turkey and Kale Frittata | Wine Enthusiast
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Turkey and kale frittata

Turkey and Kale Frittata

Courtesy Tim Love, owner/chef, Love Style Inc., Fort Worth, TX

Has there ever been a more leftover-friendly food than the frittata? Tim Love runs a small empire of restaurants around Texas and in Knoxville, Tennessee, including Lonesome Dove Western Bistro, White Elephant Saloon and Love Shack. His signature “urban Western” cuisine translates, in this case, to a cozy dish with some flair in the form of fresh herbs doused in bright lemon juice. It’s easy enough for brunch and hearty enough for dinner.



6 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon minced shallot
Black pepper, to taste
4 cups packed fresh Lacinato kale chiffonade (or 2 cups leftover braised greens)
1 tablespoon lemon juice
Salt, to taste
12 eggs, slightly beaten
2 cups shredded turkey
¼ cup cream
½ cup crumbled goat cheese
¼ cup chopped chives
¼ cup whole leaves flat-leaf parsley


Heat oven to 400˚F.

In large sauté pan, heat 2 tablespoons olive oil on medium-high heat until shimmering. Add garlic, shallots and grind of pepper. Add kale or cooked greens. (Use caution with raw kale, as it tends to pop.) Cook, stirring, until limp or warmed. Stir in 2 teaspoons lemon juice. Season with salt, to taste. Transfer to paper towels to dry out.

Mix eggs, turkey, cream, salt, pepper and kale or greens.

Warm remaining oil over medium-high heat in cast-iron or oven-safe nonstick pan. Pour in egg mixture. As edges start to set, use rubber spatula to peel them back to allow uncooked eggs to move to edges.

Mix herbs with remaining 1 teaspoon lemon juice. Scatter atop egg mixture. Transfer skillet to oven for 12–15 minutes, or until eggs are cooked through. Cut into slices. Serves 4–6.

Pair It

Château d’Esclans 2017 Whispering Angel Rosé (Côtes de Provence). In many ways, this ultrapale rosé, recommended by Love, echoes the frittata in feel. It’s casual yet refined, classic and easy, so it’s a natural pairing whether you linger over brunch or dinner. Its acidity and bold red fruits stand up beautifully to the hearty kale and turkey, and it doesn’t overpower the delicate herbs and tangy goat cheese.

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