Kale and potato frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp Olive OilOne small onion, choppedOne medium potato, small cubes5 fresh eggs (size large)~1/4 cup skim or 1% milkKale, chopped small and boiled to make it softer, salt optional
Heat olive oil in a 10" oven-safe skillet. It is STRONGLY recommended that you NOT substitute the olive oil for a cooking spray as you need that coating later when the pan goes into the oven!!
Toss in onions and potatoes, cook over medium heat until tender and they are JUST starting to brown. Salt and pepper to taste.
At the same time, boil your kale to soften it. Both will be done about the same time.
Once the potatoes are done, drain the kale and shake to dry as much as possible - then toss into the potatoes and onions. Mix around the pan ingredients.
Beat the 5 eggs and add 2Tbsp - 1/4 cup of milk to thin it a bit. Add more salt and pepper if you prefer (I like to add mine at the table instead).
Pour egg and milk mixture over the skillet ingredients. Stir quickly to get everything covered in egg. Then let it sit on the burner for just a minute (to create the bottom!).
Put the whole pan as is into the over and broil on Hi, but a low shelf, for about 5 minutes. Check at 3 min because oven temps vary and you don't want it burned. If at 5 min it's not done (center still runny) then lower the broiler to Lo and leave for 2-3 more minutes.
Cooked frittata = knife can go in the center and come back out clean. The edges will be lightly browned.
Gently run a spatula around the edge to break any egg from the pan. Slide frittata onto a plate to serve it. Cut into six even slices. Enjoy at room temp or warm.
Serving Size: Makes 6 servings from a 10" skillet
Number of Servings: 6
Recipe submitted by SparkPeople user EMMAGRL96.
Toss in onions and potatoes, cook over medium heat until tender and they are JUST starting to brown. Salt and pepper to taste.
At the same time, boil your kale to soften it. Both will be done about the same time.
Once the potatoes are done, drain the kale and shake to dry as much as possible - then toss into the potatoes and onions. Mix around the pan ingredients.
Beat the 5 eggs and add 2Tbsp - 1/4 cup of milk to thin it a bit. Add more salt and pepper if you prefer (I like to add mine at the table instead).
Pour egg and milk mixture over the skillet ingredients. Stir quickly to get everything covered in egg. Then let it sit on the burner for just a minute (to create the bottom!).
Put the whole pan as is into the over and broil on Hi, but a low shelf, for about 5 minutes. Check at 3 min because oven temps vary and you don't want it burned. If at 5 min it's not done (center still runny) then lower the broiler to Lo and leave for 2-3 more minutes.
Cooked frittata = knife can go in the center and come back out clean. The edges will be lightly browned.
Gently run a spatula around the edge to break any egg from the pan. Slide frittata onto a plate to serve it. Cut into six even slices. Enjoy at room temp or warm.
Serving Size: Makes 6 servings from a 10" skillet
Number of Servings: 6
Recipe submitted by SparkPeople user EMMAGRL96.
Nutritional Info Amount Per Serving
- Calories: 140.6
- Total Fat: 8.9 g
- Cholesterol: 154.7 mg
- Sodium: 121.4 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.4 g
- Protein: 6.8 g
Member Reviews
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CD9913714
For a kale recipe, this is surprisingly tasty! I added garlic salt and cajun seasoning to the veggies (because I LOVE my spices!) and sprinkled about 1/2 cup of mozzarella over the top before adding the eggs. I also baked at 350 for about 30 min instead of broiling and it came out perfect. Yummy! - 4/24/12