Potato, Kale & Romano Frittata
Recipe: #32939
July 14, 2019
Categories: Breakfast, Eggs, Kale, Potatoes, Brunch, Fathers Day Labor Day, Mothers Day, Oven Bake, 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 is 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 by Step Method
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
No special items needed.
1 Reviews
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