Breakfast/Brunch

Potato, Kale and Pecorino Frittata

  • Ready Time: 40min
    No Reviews
  • Prep Time: 20min
    Cook Time: 20min
  • Potato Type: White
    Cuisine: Italian
  • Serves: 8
    Prep Method: BakedPan Fried
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Description

Recipe by: In Sock Monkey Slippers

This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers.

Ingredients

  • 2 tablespoons olive oil
  • 10 ounces (2 medium) white potatoes, cubed
  • Salt and pepper
  • 1 clove garlic, minced
  • 1 small bunch kale, chopped (about 2 cups)
  • 1 teaspoon Dijon mustard
  • 10 large eggs, beaten
  • 1/2 cup shredded pecorino

Preparation
Prep Time: 20min | Cook Time: 20min

  1. Preheat oven to 400°F.
  2. Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the white potatoes, season with a pinch of salt and pepper, and sauté until golden brown and tender, about 10 minutes. Remove potatoes and set aside until needed.
  3. Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Sauté until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.
  4. Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.

Nutrition

Calories190
Fat11g
Sodium287mg
Cholesterol240
Vitamin C41%
Carbohydrates10g
Fiber1g
Protein12g
Potassium370mg

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