Potato Kale And Pecorino Frittata Food

KALE, POTATO, AND ONION FRITTATA

Kale, Potato, and Onion Frittata image

Provided by Georgia Downard

Categories Egg Onion Potato Brunch Dinner Lunch Kale Healthy Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Vegetable oil cooking spray
1 yellow or white onion, sliced
1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
2 cloves garlic, chopped
2 cups boiled diced potatoes
2 whole eggs
2 egg whites
1/2 teaspoon paprika (preferably smoked)

Steps:

Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

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