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Potato, Kale and Pecorino Frittata

Rated as 4.75 out of 5 Stars

"This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers as part of the U.S. Potato Board's Potato Lovers Club. This Potato Frittata is an easy way to freshen up a weeknight dinner."
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40 m servings 156
Original recipe yields 8 servings


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  1. Preheat oven to 400 degrees F.
  2. 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.
  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. 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.
  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.

Nutrition Facts

Per Serving: 156 calories; 9.7 8.6 9.2 232 132 Full nutrition

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Read all reviews 3
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Very simple to make and very tasty. I will make this again. The only changes I made were to use egg whites for part of the eggs. I'll use more Kale the next time.

Turned out great! I added some onion in with the potatoes but other than that, it was exact. Delicious!

So yummy! Add bell peppers!