Potato Kale Frittata
Source: Developed by H 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
1/2 cup olive oil
2 pounds of potatoes, cut into 1/2 " cubes
1 large onion, peeled and sliced
1/2 red bell pepper chopped
4 cloves of garlic, peeled and chopped
8 cups of kale, chopped
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 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 for 5 minutes. Add 1/2 the kale, stir to mix, cover pot and simmer. After 5 minutes, add the rest of the kale, stir to mix. Simmer another 5 minutes.
--Let sauteed kale cool.
--In a large bowl, gently mix the roasted potatoes, sauteed kale, and grated cheddar cheese.
--Mix eggs, milk, pepper and chili powder together in another bowl.
--Add egg mixture to vegetables, and stir to combine.
--Put egg vegetable mixture in an oiled 9 x 12 baking pan. Sprinkle with Parmesan cheese and top with paprika.
--Bake Frittata at 375 degrees about 30 minutes. It should be browning on top.
--Remove from oven, and let sit to cool about 10 minutes.
--Serve warm or at room temperature, topped with salsa (optional)
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.