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.
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.