Kale and Smoked Salmon Frittata recipe

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Ingredients

2 tablespoons butter
2 cups chopped kale, or to taste
2 tablespoons water
2 potatoes, cut into 1/4-inch slices
4 ounces smoked salmon, finely chopped
1 tablespoon capers
12 eggs, beaten
3 ounces crumbled feta cheese

Nutrition Info

302.6 calories
carbohydrate: 16.1 g
cholesterol: 399.1 mg
fat: 17.8 g
fiber: 2.1 g
protein: 20.3 g
saturatedFat: 7.9 g
servingSize: -
sodium: 530.1 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter in a large oven-safe skillet over medium heat, cook and stir kale, about 2 minutes. Add water and cover skillet, cook, stirring frequently, until kale is wilted, about 5 minutes. Remove lid and cook, stirring frequently, until water is evaporated, 2 to 3 minutes.

  2. Mix potatoes, salmon, and capers into kale, cook and stir until heated through, 3 to 5 minutes.

  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  4. Pour eggs over kale-salmon mixture, cook, stirring gently and scraping the bottom of the skillet to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture.

  5. Broil in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow frittata to sit in skillet for a few minutes before serving.

Recipe Yield

6 servings

Recipe Note

Made this last night with products I had on hand in the fridge/garden/chicken coop! Serve with salad for a good dinner entree or with fruit for brunch!

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