Potato, Kale & Romano Frittata

8
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"This recipe is courtesy of "In Sock Monkey Slippers as part of the US Potato Boards's Potato Lovers club. I will post the recipe as written however when I made it I cut back to 2 eggs and made it with hydrated Dutch Kale leaves on the stove top"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (365.7 g)
  • Calories 502.8
  • Total Fat - 32.1 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 1133.9 mg
  • Sodium - 501.8 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.6 g
  • Protein - 41.4 g
  • Calcium - 263.4 mg
  • Iron - 5.8 mg
  • Vitamin C - 23.5 mg
  • Thiamin - 0.2 mg

Step 1

Pre-heat oven 400F

Step 2

Add 1 tablespoon oil to skillet medium heat

Step 3

Add kale, garlic

Step 4

Season with salt & pepper

Step 5

Stir fry until kale is wilted, about 5 minutes

Step 6

Add cooked potatoes & mustard

Step 7

Stir in eggs & cheese (save a bit of cheese for finishing touch)

Step 8

Bake for apprx 20 minutes or until a toothpick comes out clean

Step 9

Sprinkle saved cheese on top.

Step 10

Slice & Serve

Tips & Variations


No special items needed.

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