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Kale and Potato Frittata

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This simple kale and potato frittata has become standard lunch fair on Saturdays at my house. 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!

Ingredients

  • 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
  • 1/4 tsp each: salt and pepper

Instructions

  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://www.alisonsallspice.com/kale-and-potato-frittata/