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Steve's Potato and Kale Frittata takes 30 minutes to prepare.

Steve's Potato and Kale Frittata takes 15 minutes to cook.

Steve's Potato and Kale Frittata makes 10 servings.

The ingredients for Steve's Potato and Kale Frittata are:

10 large Egg, fresh, whole, raw
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
140 grams Kale
2 tbsp Butter, unsalted
3 oz Tomato, grape
1 cup, chopped Peppers, sweet, red, fresh
2 tbsp Parmesan Cheese, grated
.5 cup Milk, nonfat (skim milk)

Here is how you make Steve's Potato and Kale Frittata:

Preheat oven to 350F. 1. Cut vegetables; roast tomatoes and peppers ahead of time. Fry potatoes in pan in a little oil or butter. Set peppers and tomatoes aside.2. Once the potato is cooked, add kale and wilt five to ten minutes.3. Beat eggs with the milk. Season with salt and pepper, and stir in grated parmesan.4. Add tomatoes and peppers to kale and potato mixture. Add remaining butter and melt. Stir. Pour in egg mixture, and cook over medium about one minute; then put in oven for about ten minutes, or until eggs appear set; you do not want the eggs to brown. Broil a few minutes to create more of a crust.Slide onto a plate for cutting or serving after about ten minutes of cooling.Serving Size: makes 10 wedgesNumber of Servings: 10Recipe submitted by SparkPeople user SPKRAUSE.

The nutritional information for Steve's Potato and Kale Frittata is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 126.2

• Total Fat: 7.5 g
• Cholesterol: 193.3 mg
• Sodium: 102.0 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 1.1 g
• Protein: 7.9 g