Kale Onion and Potato Frittata
Recipe type: Entree
Serves: 4
- 1 medium onion, sliced thinly
- 1 clove garlic, minced
- 2 cups packed shredded potatoes (about ¾ lb)
- 2 cups packed chopped kale
- 6 large eggs
- ½ tsp salt
- freshly ground black pepper to taste
- ⅛ tsp ground cayenne pepper
- 1 tsp Dijon mustard
- 3 ½ Tbsp extra virgin olive oil, divided
- Preheat oven to 350 degrees F.
- Heat 1Tbsp oil in a large non-stick skillet over medium heat.
- Add onions and cook them stirring occasionally about 15- 20 min until soft and lightly browned. Remove to a bowl.
- Heat 1 ½ Tbsp oil over medium high heat and toss potatoes with oil. Spread out in pan and cook 5-6 minutes until browned on bottoms.
- Flip and cook about another 5 minutes until browned on other side. Remove to bowl.
- Add 1 Tbsp oil to pan and kale and cook over medium heat a few minutes until wilted – it will still have a bit of curliness to it.
- Turn off heat.
- Add onions and potatoes back to pan and toss to mix.
- Spread mixture evenly.
- Beat eggs, salt, pepper, cayenne pepper and Dijon mustard to mix well.
- Pour egg mixture over onion, potato, kale mixture and swirl pan to evenly coat.
- Place pan in oven and bake for 15 minutes until egg is set.
Recipe by Savory Nature at http://savorynature.com/2013/11/14/kale-onion-potato-frittata/
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