Roasted Kale Frittata with Tomato and Feta Cheese

It seems to me that frittatas sort of fly under the radar when it comes to talking about, thinking about, or enjoying delicious food. I’m just always amazed at how delicious and endlessly versatile they are. Think about it, there are limitless ways to prepare them which means you can customize combinations to delight your own tastebuds. This morning, I had the luxury of getting out of bed pretty late and decided to fix something healthy, but not wimpy (I was feeling a little hungry). The kale I bought this week immediately came to mind, but I had never had it for breakfast.

A couple weeks ago, my dear friend Alison shared with me a roasted kale recipe she had while visiting her uncle and I’ve been dreaming of different ways to use it since. All you do is chop the fresh kale, toss it with a little kosher salt and olive oil, and roast it in the oven for about 20 minutes. Well, I can’t stop eating it, and this morning I thought to prepare it that very same way before adding it to the fritatta to soften that rough kale texture. It was perfect! It’s the most friendly and tasty way to incorporate kale into a dish that doesn’t require a lot of cooking time. You might be able to relate if you’ve ever tried to stir fry or saute the volumous leaves in a pan – it’s kind of messy until it starts to shrink.

So, here’s my little frittata combo – it was very good! Feel free to swap ingredients with you favorites.

Garlic Girl’s Roast Kale and Potato Frittata with Tomato and Feta Cheese

Serves 2-3

Ingredients

4-5 eggs
1 bunch fresh kale, bulky stems removed, roughly chopped
1 medium white or red potato, peeled and cut in small cubes
1 tomato, sliced horizontally|
1/2 onion, chopped on thinly sliced
5 kalamata (or black) olives, chopped or sliced
2 cloves garlic, thinly sliced
about 1 tablespoon olive oil
crumbled feta cheese as needed
kosher salt and black pepper to taste

Preparation

Heat oven to 375

In medium bowl, add kale and drizzle with a little olive oil and salt. Mix with your hands, rubbing the leaves thoroughly for about 45 seconds. Arrange on cookie sheet (preferrable a stone or heavy pan) and roast in oven for about 18 or so minutes until a tiny bit crispy. Take a bite to see if you like the texture. Set aside.

In medium fry pan, saute potatoes on medium/low heat in a little olive oil for about 10 minutes. While cooking, in a small bowl, beat the eggs with a little salt and pepper and set aside. Continue cooking the potatoes, add the onions, salt and pepper, and cook until the onions are soft and the potatoes are tender. Add the garlic and cook another minute or two, making sure to not brown the garlic.

Turn the broiler on (500 degrees) and place rack on top rung, close to heat. Arrange a handful or more of kale in the pan with the potatoes and pour the egg mixture over everything, turning the pan to make sure the eggs evenly cover the vegetables. You should still see the kale sticking out a bit. Sprinkle the olives on top.

Leave on stove and contine to cook for a couple minutes until the egg starts to take form. Tilt the pan to distribute any loose egg to the edges for even cooking. To finish cooking, place pan under broiler for a minute or so, until the egg is cooked completely. Remove from broiler and arrange sliced tomatoes on the top and sprinkle with feta cheese.

Serving Suggestion:

The best way to eat a frittata is right out of the pan! Serve it with your favorite toast or bagel, a dollop of sour cream or plain greek yogurt and a little salsa. Fritattas are still delicious the next day after they’ve been refrigerated.