Kale and Potato Frittata


prep 0:20       total 0:20



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


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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