Keeley's Kale and Potato Frittata

Keeley's Kale and Potato Frittata

A frittata can be described as an Italian omelette. But, there's no folding involved so it's totally easy to make. Take some eggs, some meat and/or veg and some cheese, and you've got the makings for a frittata. Hey, you may have even made one already without knowing what it was. Frittata is a delicious way to start the day, to feature at brunch, or to make a quick supper when you're really busy and really hungry.

This particular frittata is the creation of my daughter Keeley. Basically, she took what we had on hand to make this. You can easily do the same. You can add some cooked meats (ham or spicy sausage are tasty in frittatas), switch out the kale and potato for some spinach or broccoli or peppers or whatever other veggie bits you might have to use in the refrigerator, and use your favourite cheese in place of the cheddar.

Keeley’s Kale and Potato Frittata

2 tbsp olive oil

2 tsp garlic, minced

1 medium white onion, chopped

1 cup potatoes, cooked and cubed

1 bunch (about 2-3 cups) kale, washed, dried and chopped

8 eggs, lightly beaten

1 to 2 cups cheddar cheese, grated

Kale pile-up

In a large frying pan on medium heat, add olive oil, garlic and onion. Sauté until onions are softened.

Add potatoes and fry until they are warmed through. If you are using meat, add it now and cook until it also warmed through.

Add kale and sauté, stirring frequently, until it’s wilted.

Adding the eggs

Pour eggs over the vegetable mixture and stir to combine ingredients. Cover pan and let cook until eggs are almost done. You may want to lift the lid and give the eggs a stir once or twice while they are cooking. It’s not a must do, but will get things cooking a little faster and depending on your pan, it may prevent sticking.

When the eggs are almost cooked through, sprinkle on the cheese. Cover again for a few minutes until the cheese is melted.

Serve at once.

Makes 4 hearty servings.

Printable Recipe for Keeley's Kale and Potato Frittata