Time
prep 0:20
total 0:20
Ingredients
| 6 | eggs, beaten | | 1 lb. | fresh kale, washed, dried and chopped | | 1 | md. onion, julienned | | 2 | md. potatoes, peeled, md. dice | | 1/4 cup | Parmiggiano-Reggiano, grated | | Fresh parsley, chopped | | Salt and pepper | | Olive oil for sautéing |
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Instructions
Preheat oven to 400°F. Blanch potatoes in salted water until soft. Strain and reserve.
In a deep, oven-proof sauté pan add oil and heat over a medium flame. Add kale and onion and sauté until both are soft. Add egg and lower heat to medium-low. Season with salt and pepper and add potato.
Stir gently with a heat-resistant rubber spatula until egg is about half cooked. Sprinkle with cheese and parsley and finish in the oven until golden brown (remove if it starts puffing up). Slice like a quiche and serve.
Author's Comments
Easy, good.
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