I had such high hopes for this recipe. I noticed when I was making it that there wasn’t any cheese involved, and not a whole lot of seasoning. That should have been a clue for me. This dish was B-land. I went to the fridge and got out some feta cheese, and we all sprinkled some on top of our frittata, and that did make it a lot better. One thing I did learn from this recipe, though…Liam likes kale! I served this with a green salad and French rolls.
Kale, Potato and Onion Frittata
(Self, Feb. 2011)
Vegetable oil cooking spray
1 yellow or white onion, sliced
1 lb kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
2 cups boiled diced potatoes
2 whole eggs
2 egg whites
1/2 teaspoon paprika (preferably smoked)
Heat oven to 400°. In a medium cast-iron 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, egg whites, 2 tbsp water and paprika in a bowl; stir into kale-potato mixture. Cook 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.
153 calories per serving, 3 g fat (1 g saturated), 24 g carbs, 4 g fiber, 9 g protein