potato, kale and pecorino frittata

ingredients

• servings: 8
• 2 tablespoons olive oil, divided
• 10 ounces white potatoes, cubed
• salt and pepper to taste
• 1 clove garlic, minced
• 2 cups kale, leaves stripped from stems and coarsely chopped
• 1 teaspoon dijon mustard
• 10 large eggs, beaten
• 1/2 cup shredded pecorino-romano cheese

recipe

preparation time: 20 mins cook time: 20 mins ready time: 40 mins


• preheat oven to 400 degrees f.
• heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. remove potatoes and set aside.
• add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. saute 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.
• once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata a carving board or serving plate. garnish with additional pecorino cheese if desired. slice and serve.