Recipes at Sound Food

Kale and potato frittata

Article reprinted with permission from Small Potatoes
This is a quick one-skillet meal that works for brunch or dinner and provides a creative use for kale.

3-4 medium-sized potatoes, red or yellow
1 onion
1 bunch kale
5-6 eggs
salt and pepper

Preheat your oven to 350F.

  1. Rinse and slice kale into large ribbons. Wash potatoes and cut into about 1/2 inch cubes. (No need to peel.)  Add the potatoes to  a 10-inch cast iron skillet and cover with about an inch of water. Heat to a low boil and cook, uncovered, for about 5 minutes. Then, add the kale and continue to cook until wilted. Drain. Set aside on a dry cloth, and dry the skillet.
  2. Slice onion into about 1/2 inch cube. Heat about 2 tbls. butter in the skillet over medium-low.  Add onions and saute for about 5 minutes.
  3. Gently squeeze kale and potatoes out in the cloth, so that they are dry.  Add to the skillet.  Sprinkle a little salt and pepper.  Stir and cook for about 1-2  minutes.  Spread the mixture out evenly in the pan.
  4. Scramble the eggs and pour into the skillet. Pour around the edge of the pan first and then into the center.
  5. Watch the eggs. When they begin to cook, lift the edge with a spatula and tilt the pan so the uncooked egg slides over the edge and begins to cook.
  6. Take skillet off heat and place in the oven. Bake for about 5 minutes or until the top is set.

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