This simple kale and potato frittata has become standard lunch fair on Saturdays at my house. Frittata’s are a great clean-out-the-fridge meal, but are also special enough to excite!
I love the combination of kale and potatoes in this frittata. Potatoes make it hearty and filling, and kale adds nice color, as well as nutritional value! Really any veggies will do, but this is my favorite, and I usually have the ingredients on hand.
When developing this recipe, I had to determine whether I had made a crust-less quiche, or a frittata. They are both egg dishes that contain veggies and cheese.
A quiche is usually more custard-like, and made with a lot more cream or milk. A frittata is cooked differently as well. A frittata gets started on the stove top, and finished in the oven, unlike a quiche which is simply baked in the oven.
Tips and tricks for the Kale and Potato Frittata recipe:
- It takes longer to preheat the oven than it takes to cook the potatoes and kale (in my kitchen, anyway). You will want to transfer the skillet right to the oven after the eggs start to set, so wait to pour in the eggs until your sure the oven will be ready in time!
- Use whatever veggies you have on hand. Other good choices include: sweet potato, butternut squash, spinach, onion, peppers, zucchini, broccoli, tomatoes, etc.
- Adding just a touch of milk helps the eggs to be fluffy and light. You can sub water or broth as well.
- 1 medium russet potato, diced
- 1 TBS olive oil, divided
- 2 cups torn kale (2 small leaves)
- 2 garlic cloves, minced
- Pinch red pepper flake
- 3 eggs
- 2 TBS milk
- 2 TBS grated Parmesan
- ¼ tsp each: salt and pepper
- Preheat oven to 400 F.
- Heat an 8 inch cast iron over medium heat. Add 1 tsp olive oil and potato. Saute until the potato is tender and turning golden brown.
- Mix kale into potatoes and toss. Let this rest for 2-3 minutes, or until kale is slightly wilted and reduced. Mix in remaining 2 tsp olive oil, garlic and red pepper flake.
- Meanwhile, mix together eggs, milk, Parmesan, salt and pepper. Pour the egg mixture over the kale and potatoes in the skillet. Let this cook on the stove top until the edges start to set, then transfer to the preheated oven. Cook for 8 minutes, or until center is set. If you cut a slit on the top and egg runs into it, it is not set.
I love frittata’s and just made one this week… yours look delish and like a great way to use up all the kale i always find in my fridge!
I love frittata’s too! So easy and yummy, Thanks Gretchen!