This page has been moved to a new address. Redirecting.... Fit Girl Fare: Kale & Potato Fritata

Thursday, March 26, 2015

Kale & Potato Fritata

Usually when I think of breakfast for dinner I think of lots of pancakes, bacon, and eggs. However, recently I have been crazy about eggs. I used to be nervous to eat a lot of eggs because of the supposed effects it can have on your cholesterol. A few weeks ago though I read that the USDA has decided that cholesterol from foods doesn't really impact your health as much as they originally though it did. For me this is great news. Now I probably eat eggs 4-5 days a week. Hard-boiled eggs especially are a great snack and make a great lunch at work.

Another great way to eat eggs is in a Fritata. A Fritata can basically be anything you want. For mine, I used kale and potatoes - it was vegetarian day, so I didn't use meat this time.

This was absolutely delicious. I served it with a salad of arugula and green onion dressed with just a little bit of salt, red wine vinegar, and olive oil. It was a great dinner and would be great for brunch as well.

Kale & Potato Fritata
Total Time: 45-50 minutes
Prep Time: 20 minutes
Serves 4-6

1 tbsp plus 1 tsp oil
1/2 onion, minced
1 bunch kale (4-6 cups), washed and chopped
1/2 tsp oregano
1-2 cloves of garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 large potato, peeled and sliced into 1/8 inch think rounds (I used my mandolin)
1/4 cup milk
8 eggs
1/2 cup Parmesan

Preheat the oven to 350 degrees. In a medium non-stick pan, heat 1 tsp oil. Add the onions and cook for about 5 minutes. Then add the garlic, oregano, salt and pepper and cook until fragrant, about 1 minute. Add the kale and cook for about 8 minutes, until the kale is completely cooked and then set it aside to let it cool. While the kale is cooking, whisk milk with the eggs in a small bowl until well mixed. In a separate cast iron pan, heat oil over medium high heat. Add the potatoes in one layer all over the bottom of the pan. Let the potatoes cook for about 10 minutes making sure the bottom doesn't burn. Put the kale and onion mixture over the potatoes then add the eggs. Put the skillet into oven and bake for about 25-30 minutes until the egg is set and cooked through. In the last 10 minutes or so of cooking time add the Parmesan cheese on top. Let it sit for about ten minutes then serve with a simple green salad.

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