Sunday was the Holy Roman Day of Eggs (aka National Egg Day), so I decided to celebrate by making a frittata. It was so yummy and has made a wonderful quick and easy breakfast to reheat. A frittata is basically an Italian open faced omelet (only fluffier). They can be cooked in a skillet or baked. I’ve even seen them cooked in a slow cooker. I like to bake mine because it’s quick and easy. Like an omelet, a frittata can be filled with a variety of ingredients. I made this frittata with kale, potatoes, onions, garlic and Parmesan cheese.
Kale and Potato Frittata
Yield:
6
Prep Time:
5 minutes
Cook Time:
45 minutes
Additional Time:
5 minutes
Total Time:
5 minutes
Ingredients
- 2 c. Kale leaves, chopped
- 1 Tbsp Olive Oil
- 1 medium Onion, diced
- 1 clove Garlic, minced
- 2 medium Russet Potatoes, peeled and diced (or a bag of frozen country style hash browns)
- 6 large Eggs
- 1/2 c. Milk
- 1/4 c. Parmesan Cheese, shredded
- 1/4 tsp Salt
- Pinch Ground Pepper
Instructions
- Preheat oven 425 degrees.
- Wash the kale and pat dry.
- Heat the oil in a 10" cast iron skillet over medium heat. Add the onion and garlic and sauté until the onion turns golden, about 10 minutes.
- Mix in the potato and cover the pan.
- Cook, stirring occasionally, until the potato is tender, about 10-15 minutes.
- Add the kale, cover and cook until the leaves are wilted, about 5 minutes.
- In a separate bowl, beat together eggs, milk, cheese, salt and pepper until well combined.
- Pour egg mixture over the vegetables in the skillet.
- Bake uncovered 15-20 minutes or until the center is firm.
- Let stand 5 minutes before serving. Slice into pie shaped wedges. Serves 6.