Potato and Kale Frittata

One Year Ago: Honey Mustard Sauce

This is a delicious, comforting breakfast that is healthy and filling.  I love frittatas because they are quick, easy and very versatile.  I always try to have a variation of it in my fridge for lunch or breakfast throughout the week.  The addition of bacon would be a wonderful element, albeit less healthy.

Ingredients:
Printable Recipe
Inspired by Eggs on Sunday

• Extra-virgin olive oil 
• 4 medium potatoes, cut into 1/2-inch cubes
• 1 medium onion, julienne cut 
• 2 c kale, stalks removed and cut into bite-size pieces 
• 1 tbsp fresh herbs, chopped (I used rosemary)
• 1 clove garlic, minced 
• 8 large eggs, beaten
• Salt, a generous amount to taste
• Freshly ground black pepper, to taste 
• Optional:  1/4 c shredded cheddar and Monterey jack cheese

Directions:

Add enough olive oil to and oven-proof skillet to generously coat the bottom.  Heat to medium heat on the stove.  Add the potatoes and onion to the skillet.  Cook and occasionally stir until the potatoes are just cooked through and the onions and potatoes are golden brown.

Stir in the kale, fresh herbs and garlic.  Cook and stir until the kale is wilted and bright green.

Remove the skillet from the heat.  Taste the mixture and season with salt and pepper.  Pour the eggs over all, smoothing them out over the top with a spatula. 

Preheat the broiler.  

Return the skillet back to medium heat and cook until the edges are set and the middle is a little runny. Sprinkle the optional cheese evenly over all. 

Broil until the eggs are set and the top is starting to brown.

Remove from pan and allow to cool for 1 minute before slicing.

Enjoy!