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Frittata Recipe

Frittata w/Kale, Potato, and Onion


  • 1-2 Tbsp Olive oil

  • 1 Vidalia onion, sliced

  • 1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped

  • 2 cloves garlic, chopped

  • 2 cups boiled diced Yukon Gold potatoes

  • 2 whole eggs

  • 2 egg whites

  • 1/2 teaspoon paprika (preferably smoked)

  • (can substitute egg with soaked flax - 1 tbsp per egg)


Heat oven to 400°F. In a medium skillet coated with Olive Oil, cook Vidalia onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add Yukon Gold potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Serve with:

A baked tomato and a salad per person. Halve tomato. Top each half with 2 tablespoons grated Parmesan, 1 teaspoon olive oil and 1/8 teaspoon each chopped garlic, thyme, basil and parsley; season with pepper. Broil 3 to 5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 tsp each vinegar and olive oil.

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