Kale and Potato Frittata

Active Time: 0 minutes • Total Time: 0 minutes

Yields: 8 Servings

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  • 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%.

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