Kale and Potato Frittata
Active Time: 0 minutes • Total Time: 0 minutes
Yields: 8 Servings
- 2 tablespoon olive oil
- ½ cup chopped onion
- 1 teaspoon chopped garlic
- 5 ounce Earthbound Farm Organic Kale
- 2 cup grated yellow potatoes
- 2 teaspoon salt
- ¼ teaspoon black pepper
- 12 eggs
- ½ cup ricotta cheese
This dish doesn’t take a lot of work to create, but you don’t have to tell anyone. Do a little prep the night before, then pop it into the oven in the morning — and voilà, you can have an impressive and delicious breakfast while you’re still in your jammies!
Alongside a green salad and some crusty bread, or a bowl of hearty soup, this fluffy and flavorful frittata makes a delicious lunch or a light dinner, too.
Preheat the oven to 350 degrees F.
In an oven-proof skillet on medium heat, heat the oils, then add the onion and garlic. Stir well and add the kale. Cook about 5 minutes, stirring occasionally, then add the potato. Season the mixture with salt and pepper, and let cook for 4-5 minutes.
In a separate bowl, whisk together the eggs and ricotta cheese. Pour the egg mixture into the skillet with the kale-potato mixture and stir together.
Place the pan into the oven and bake 30-40 minutes, until the frittata is golden brown and puffy. Cut into pie-shaped pieces and serve warm or at room temperature. Delicious!
Calories per serving: 210, Fat 12 grams, Cholesterol 320 mg, Sodium 730 mg, Carbohydrates 11 grams, Fiber 1 gram, Sugars 1 gram, Protein 13 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 15%, Vitamin C 40%, Calcium 10%, Iron 10%, Riboflavin (vitamin B2) 25%, Vitamin B12 15%, Phosphorus 20%.