Frittata with Red Potato, Kale and Parmigiano
Frittatas are a favorite of mine for entertaining and brunching with friends. It’s an easy way to load up a pan with delicious vegetables, and this red potato and kale variety is such a crowd-pleaser. Aside from all that, this dish has all the good stuff – protein from the eggs and antioxidants, vitamins and minerals from the veggies. The red potatoes bring in loads of potassium, which helps bring water and water-soluble vitamins and plant nutrients into cells to do their work. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 ½ cups 1/8” sliced red skinned new potatoes
- ¾ tsp. salt divided
- 5 cloves garlic roughly chopped
- 1 cup chopped cooked kale
- ½ tsp. chopped fresh thyme leaves
- ½ tsp. chopped fresh tarragon
- 8 eggs beaten
- 1 oz. finely grated Parmigiano Reggiano
Instructions
Directions
- Preheat oven to 350ºF. Heat olive oil over medium high heat in non-stick 8” sauté pan. Sauté potatoes, sprinkling with pepper and ¼ tsp. salt, until browned, about 6 minutes. Add the garlic and cook for 30 seconds or until aromatic.
- Stir in the kale to heat through. Stir the thyme, tarragon and remaining ½ tsp. salt into eggs. Pour them into the pan.
- Stir slowly with a wooden spoon or silicone spatula. As the egg starts to set, turn down the heat to low and stop stirring. Sprinkle with Parmigiano.
- Place into the oven for about 10 minutes or until the eggs are set and cheese is lightly browned. Eggs are slightly jiggly when done. Allow to cool (the eggs will continue to cook and no longer jiggle) for 10 minutes. Slide the frittata onto a serving plate and cut into 6 or 8 wedges.
- Tina’s Tip: Frittatas are a great way to use up leftovers or whatever is bountiful at the farmer’s market. Just follow my basic method, and be creative! When I want to splurge on a heartier frittata, I omit the potatoes and use chicken sausage and onions instead.
Notes
Courtesy of www.tinaruggiero.com
