Roasted Potato and Kale Frittata
Oct 22, 2014, Updated Aug 12, 2017
Hello, dear Eating Rules readers! I’m super excited to be guest posting for October #Unprocessed here at Eating Rules again this year!
One of the things that helps our October #Unprocessed journey immensely is our bi-weekly CSA.
Not exactly sure what a CSA is?
CSA stands for “community-supported agriculture,” which is a fancy way of saying we give a group of farmers money at the beginning of the growing season, and they in turn give us the fruits — and veggies — of their labor as the season progresses. It’s a mutually beneficial relationship for both the farmer and the consumer… and one that helps the local community in many, many ways too.
My husband and I belong to a “combined” CSA, so not only do we get locally grown produce and fruit every two weeks, but humanely raised meat, eggs, and other local artisan foodstuffs as well. I truly look forward to finding out what’s in our CSA box at every pick-up… and I turned to our last few pick-ups to source almost every ingredient in the recipe I am sharing with you today!
Outside of the olive oil, salt, and pepper, every ingredient in my roasted potato and kale frittata came from our CSA so I knew they were “safe” for October Unprocessed… and when combined together, they made for an incredibly delicious and nutritious dish that’s perfect for breakfast or dinner! It’s also perfectly adaptable as well. Not a fan of kale? Substitute spinach instead. Want to add a little goat cheese to the mix? Go right ahead!
Once you’ve mastered this frittata recipe, the possibilities are endless… for October Unprocessed and beyond!
Roasted Potato and Kale Frittata
Ingredients
- 2 tablespoons olive oil, divided
- 2 large Russet potatoes, peeled and chopped into 3/4-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped kale leaves
- 6 eggs
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Brush a large baking sheet with 1 tablespoon olive oil. Place the cubed potatoes on the baking sheet, then roast in the oven until golden brown and tender, about 30 minutes. Remove the potatoes from the oven and set aside.
- In a large, oven-proof skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic, then cook until the onions are soft, stirring often to prevent the garlic from burning, about 5 to 7 minutes. Add the kale, then cook for a few minutes more until the kale begins to wilt. Add the roasted potatoes, then stir everything together until evenly distributed.
- In a separate bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture into the skillet with the potato and kale mixture, gently stirring until the egg is evenly distributed.
- Place the skillet into the oven and bake for 15 to 20 minutes or until the frittata is golden brown and puffy. Cut into pie-shaped pieces, and serve warm or at room temperature.
Nutrition
Kimberly Henricks-Friedhoff is the author behind Rhubarb and Honey, a food blog that chronicles her love affair with food. Kimberly’s culinary style can best be described as 80% “fresh / local / sustainable” and 20% “nostalgic / somewhat bad for you / everything in moderation.” An avid home cook who likes to play in the kitchen, Kimberly has been eating mostly unprocessed for years, but she’s always striving to do better. She is often joined in the kitchen by “The Chef,” her husband, who just happens to be a professional chef. You’ll also find her on Facebook, Twitter, Pinterest, and Instagram.
I made this frittata for dinner last night. I is wonderful! In fact, I just had another wedge of it for lunch just now. Delish! And I didn’t change a thing. Did not need cheese. : )
So glad you loved it, Diane!