Potato Kale Frittata
Source: Developed by H M Gump
Serving size: 1 slice, 2" x 3"
Servings per recipe: 16
This delicious frittata is a nutritious one dish meal and a real crowd pleaser!View Nutrition Facts
- 1/3 cup olive oil
- 1-1/2 pounds of potatoes, cut into 1/2 " cubes
- 1 large onion, peeled and sliced
- 1 red bell pepper chopped
- 4 cloves of garlic, peeled and chopped
- 8 cups of kale, chopped (about 11 oz)
- 8 oz. sharp cheddar cheese, grated
- 9 large eggs
- 1 cup skim milk
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan
- 1/2 tsp paprika
- Optional: Prepared salsa
Preheat oven to 375 degrees
-- Put cubed potatoes, 1/2 the onion, 1/2 the garlic, and the bell pepper and 1/4 cup of olive oil in a 9 x 12 glass or aluminum pan. Mix together. Season with salt and pepper.
--Roast the potatoes for 1 hour, stirring every 20 minutes, until browned.
--Let roasted potatoes cool.
--In a large pan, saute 1/2 the onion and 1/2 the garlic in 2 tablespoons olive oil about 5 minutes. Add 1/2 the kale, stir to mix, cover pot and simmer until kale wilts. Add the rest of the kale, stir to mix. Simmer about 5 minutes. All the kale will be wilted and much reduced in volume. If mixture starts to stick, add a little water.
--Let sauteed kale cool.
--In a large bowl, gently mix the roasted potatoes, sauteed kale, and grated cheddar cheese.
--In another mixing bowl, blend together eggs, milk, salt, pepper and chili powder
--Add egg mixture to vegetables, and stir to combine. Put egg vegetable mixture back in the pan used to roast the potatoes.
--Bake frittata at 375 degrees about 30 minutes. Then, sprinkle the Parmesan cheese and paprika on the frittata, and bake an additional 10 minutes until browned on top.
--Remove from oven, and let sit to cool about 10 minutes. Serve warm or at room temperature, topped with salsa (optional).
This frittata is delicious as a leftover the next day.
Add more chili powder to make this frittata spicier.
More About Kale
How to Select
Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.
How to Store
Store kale in a plastic bag in the coldest part of the fridge for 3-5 days.
How to Prepare
Rinse thoroughly and remove leaves from stalk. Chop in salads, wraps, pitas, and sandwiches. Steam, microwave or boil, sauté, stir-fry or braise in flavored broth. Add to soups for last few minutes of cooking. Cook with olive oil, garlic, and lemon juice as a side dish.