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.