Potato, Kale & Romano Frittata
8
Servings
Servings
20m PT20M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #32939
July 14, 2019
Categories: Breakfast, Dinner, Lunch, Eggs, Vegetables, Kale, Potatoes, Brunch, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Oven Bake, Skillet, All Occasions more
"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
Ingredients
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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