Potato, Kale and Pecorino Frittata recipe

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Ingredients

2 tablespoons olive oil, divided
10 ounces white potatoes, cubed
Salt and pepper to taste
1 clove garlic, minced
2 cups kale, leaves stripped from stems and coarsely chopped
1 teaspoon Dijon mustard
10 large eggs, beaten
½ cup shredded Pecorino-Romano cheese

Nutrition Info

156.1 calories
carbohydrate: 8.6 g
cholesterol: 232.5 mg
fat: 9.7 g
fiber: 1.1 g
protein: 9.2 g
saturatedFat: 2.4 g
servingSize: -
sodium: 132 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F.

  2. Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. Remove potatoes and set aside.

  3. Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Saute until kale is wilted, about 5 minutes. Add potatoes and mustard, stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.

  4. Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.

Recipe Yield

8 servings

Recipe Note

This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers as part of the U.S. Potato Board's Potato Lovers Club. This Potato Frittata is an easy way to freshen up a weeknight dinner.

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