Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

KALE, POTATO, AND ONION FRITTATA

Published by Epicurious.com. Recipe by Georgia Downard. Photo by John Valiant.

Ingredients - IFH Note: this will make about 3-4 servings. Easy to adjust based on how many servings you want to make!

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

Directions

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, 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.