Kale and Potato Frittata

by johann

Prep time: 0:20 Overall time: 0:20

Servings:

INGREDIENTS

6 eggs, beaten
1 pound fresh kale, washed, dried and chopped
one medium onion, julienned
2 medium potatoes, peeled, medium dice
1/4 cup Parmiggiano-Reggiano, grated
fresh parsley, chopped
salt and pepper
olive oil for sautéing

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.

CHEF COMMENTS

Easy, good.

Tagged: breakfast, frittata, maincourses add tags

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