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Potato, Kale and Pecorino Frittata

This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers.

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Potato Type: White
Cuisine: Italian
Prep Method: BakedPan Fried

Dish

Breakfast/Brunch

Prep Time

20 Mins

Cook Time

20 Mins

Serving

Serves 8

Description

This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers.

Ingredients

  • 2 tablespoons olive oil
  • 10 ounces (2 medium) white potatoes, cubed
  • Salt and pepper
  • 1 clove garlic, minced
  • 1 small bunch kale, chopped (about 2 cups)
  • 1 teaspoon Dijon mustard
  • 10 large eggs, beaten
  • 1/2 cup shredded pecorino

Preparation

  1. Preheat oven to 400°F.
  2. Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the white potatoes, season with a pinch of salt and pepper, and sauté until golden brown and tender, about 10 minutes. Remove potatoes and set aside until needed.
  3. Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Sauté until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.
  4. Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.

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Nutrition Facts Per Serving

Calories

190

Fat

11g

Sodium

287mg

Cholesterol

240g

Vitamin C

41mg

Carbohydrates

10g

Fiber

1g

Protein

12g

Potassium

370mg

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