Kale Onion and Potato Frittata
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. Heat 1Tbsp oil in a large non-stick skillet over medium heat.
  3. Add onions and cook them stirring occasionally about 15- 20 min until soft and lightly browned. Remove to a bowl.
  4. 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.
  5. Flip and cook about another 5 minutes until browned on other side. Remove to bowl.
  6. 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.
  7. Turn off heat.
  8. Add onions and potatoes back to pan and toss to mix.
  9. Spread mixture evenly.
  10. Beat eggs, salt, pepper, cayenne pepper and Dijon mustard to mix well.
  11. Pour egg mixture over onion, potato, kale mixture and swirl pan to evenly coat.
  12. 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/