Savory Kale Frittata
A warm nutrient dense comfort food! Pairs well with a spinach salad and some fresh tomatoes.
Servings: 4 people
Calories:
Ingredients
- 1-2 Tablespoons grapeseed oil or avocado or unrefined coconut oil
- 1 medium sweet onion such as Valida or walla walla sweet chopped or thin sliced
- 1 medium head kale or swiss chard torn into pieces or use the baby versions 1 pound
- 1 large organic yukon gold potato chopped, boiled, drained
- 2 cloves minced garlic or to taste
- 6-8 large eggs from pasture raised chickens if possible
- 1/2 cup organic cheese grated
- 1/2 teaspoon paprika smoked is good too!
- 1/8 teaspoon cayenne pepper this will make it spicy...do it to your taste
- 1/2-1 teaspoon Celtic Sea Salt or to taste or pink himalayan or real salt
- 1/2 teaspoon dried basil, dill, rosemary 1/2 teaspoon total or combination of all three
Instructions
Prep the potatoes
- Heat oven to 400 F
- Peel and boil yukon gold potato or use one you have already cooked.
Saute the veggies
- Saute sweet yellow onion over medium heat in 1 Tablespoon approved oil, stirring, for 5 minutes.
- Add kale and garlic, stir 2-3 minutes.
- Add cooked diced yukon gold potato. Stir 2-3 minutes
- Add Optional herbs...you can add one or a combination of basil, dill, rosemary...or none at all...to your desired taste. Stir well, remove pan from heat.
Prepare Egg Mixture
- Whisk eggs, salt and pepper with a wire whip or in your blender of magic bullet. Add paprika, mix well.
- Stir slightly cooled potato/kale/onion mixture into eggs. Stir well.
Prepare the skillet to bake the frittata
- You can use the same skillet you used to cook the onions, etc. don't wash it! Just add approximately another Tablespoon of approved oil and swish on bottom and sides of pan. You can use a paper towel to spread it around if you like.
- Stir the veggie/egg mixture one more time to make sure it is mixed well. Then pour into the skillet.
- Sprinkle top of mixture with 1/2 cup of your favorite organic cheese and paprika.
Bake Frittata
- Bake at 400 degrees F until eggs are set and slightly soft in the center.
- Lightly brown the top by putting under the broiler for 1 minute...watch it! The eggs and cheese will burn quickly.
- Allow to stand 10 minutes before serving.
Notes
This pairs well with fresh tomatoes in some form! How about sliced tomatoes and a balsamic reduction and a nice mixed green salad with a fragrant Italian vinaigrette.