Inspired by this Epicurious recipe (pictured above), my version is (as usual!) simplified: I skip the blanching of the kale, and use whole eggs instead of egg whites because I can’t stand to throw half the egg out. Photo Credit: John Valiant
This is a new recipe for me, but from the looks of it, it will fall into my personal comfort foods category and it’s a great way to pack the kale in.
INGREDIENTS
1 to 1 1/2 cups onion, chopped (bulb or bunching all will work—last week’s spring bulbing onions would be delicious here!)
2 to 4 cloves garlic
2 cups kale, chopped
2 cups potatoes, chopped and boiled until cooked through
3 to 4 eggs (for a vegan version, try replacing the eggs with 1 3/4 cups chickpea flour a.k.a. garbanzo flour a.k.a. gram flour, 1/4 cup nutritional yeast, 1 tsp baking powder and 1 tsp garlic powder and 2 cups water…obligatory props to our beloved Oli who introduced me to this genius idea—I couldn’t get enough of his vegan frittata)
1 tsp paprika
1 tsp ground coriander (optional, but delicious!)
salt and black pepper to taste
microgreens (optional, but also delicious!)
INSTRUCTIONS
Preheat oven to 400.
In a pan (cast iron, if you’ve got it, but at minimum a pan or skillet that you can use in the oven later—so no plastic parts!), saute the onion with little olive oil over medium-high heat for a few minutes until translucent and slightly browned.
Add the garlic and saute another minute.
Add a little more olive oil along with the potatoes and kale.
Whisk the eggs with the salt and spices and pour over the potatoes, kale, onions and garlic. Cook over medium heat for 1 minute.
Then transfer pan (again, no plastic here!) into oven and bake at 400 for about between 8 and 20 minutes. The time depends on the size of your pan and, thus, how thick your frittata is. You’ll know it’s ready when the eggs are set (you know, cooked through and not runny anymore). If you want to crisp the top, transfer the pan down to the broiler for the last minute or two.
Slice and serve up and garnish with a big bunch of microgreens.