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Potato & Kale Frittata

February 19, 2011

Frittata is a word I could almost sing by itself.  It almost does a little dance before rolling off the tongue.

Frit-ta-ta. Fri-ttata. Fri-tta-ta.

Unlike quiche,  frittatas are crust-less and generally begin on the stove, then move to the oven.  They resemble egg casseroles more so than their custardy pie-like relative.  To make one, simply sauté your favorite vegetables then add beaten eggs and spices.  Heat until the eggs begin to set, top with cheese and transfer to the oven until fully cooked.  I love browned potato cubes, so they are almost always included in my frittatas.  Today I used kale, onion, garlic and various spices.

I’ve heard that the general rule is twelve eggs in a 12-inch skillet for a thick dish, but I loaded this one up on veggies and only left room for eight eggs. This dish is very open to creativity, so go wild!

Potato & Kale Frittata
Serves  8-12

Note: This recipe requires an oven-safe skillet.  If the handle is not oven-safe, you may double wrap it with foil during bake time.

8 eggs
1/2 milk
1/2 tsp ground pepper
1/2 tsp salt
1/2 tsp paprika
1/2 chili powder
1 tsp cumin
3 Tbsp olive oil
1 small or medium yellow onion, diced
1/2 lb (or 3 small) red potatoes, chopped
3 cups stemmed and chopped kale
2 cloves garlic, minced

1: In a medium or large bowl whisk eggs milk, pepper, salt, paprika, chili powder and cumin.
2: Preheat oven to 375°F.
3: Heat oil in skillet over medium heat.  Add onion and potatoes.  Cook until onion becomes translucent and potatoes are tender.  Stir in garlic and kale.  Cook until kale is wilted and bright green.  Reduce heat and pour in egg mixture.  Heat about 2-3 minutes, just until the eggs begin to set (look at the edges).
4: Top frittata with cheese and bake 20-25 minutes, until the center is set and the top is golden brown.  Serve warm.

One Comment leave one →
  1. Lisa! permalink
    February 25, 2011 5:15 pm

    I just made this! Nom nom nom.

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