Vegetarian

Kale and potato frittata is for Dinner.

Kale and potato frittata takes 10 minutes to prepare.

Kale and potato frittata takes 30 minutes to cook.

Kale and potato frittata makes 6 servings.

The ingredients for Kale and potato frittata are:

2 Tbsp Olive Oil
One small onion, chopped
One medium potato, small cubes
5 fresh eggs (size large)
~1/4 cup skim or 1% milk
Kale, chopped small and boiled to make it softer, salt optional

Here is how you make Kale and potato frittata:

Heat olive oil in a 10" oven-safe skillet. It is STRONGLY recommended that you NOT substitute the olive oil for a cooking spray as you need that coating later when the pan goes into the oven!!Toss in onions and potatoes, cook over medium heat until tender and they are JUST starting to brown. Salt and pepper to taste.At the same time, boil your kale to soften it. Both will be done about the same time.Once the potatoes are done, drain the kale and shake to dry as much as possible - then toss into the potatoes and onions. Mix around the pan ingredients.Beat the 5 eggs and add 2Tbsp - 1/4 cup of milk to thin it a bit. Add more salt and pepper if you prefer (I like to add mine at the table instead). Pour egg and milk mixture over the skillet ingredients. Stir quickly to get everything covered in egg. Then let it sit on the burner for just a minute (to create the bottom!).Put the whole pan as is into the over and broil on Hi, but a low shelf, for about 5 minutes. Check at 3 min because oven temps vary and you don't want it burned. If at 5 min it's not done (center still runny) then lower the broiler to Lo and leave for 2-3 more minutes.Cooked frittata = knife can go in the center and come back out clean. The edges will be lightly browned.Gently run a spatula around the edge to break any egg from the pan. Slide frittata onto a plate to serve it. Cut into six even slices. Enjoy at room temp or warm.Serving Size: Makes 6 servings from a 10" skilletNumber of Servings: 6Recipe submitted by SparkPeople user EMMAGRL96.

The nutritional information for Kale and potato frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 140.6

• Total Fat: 8.9 g
• Cholesterol: 154.7 mg
• Sodium: 121.4 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 1.4 g
• Protein: 6.8 g

The dietary needs meet for Kale and potato frittata is Vegetarian