Rating: 4.71 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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 onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.

Nutrition Facts

156 calories; protein 9.2g; carbohydrates 8.6g; fat 9.7g; cholesterol 232.5mg; sodium 132mg. Full Nutrition
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Reviews (6)

7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/26/2021
Fantastic. Cooked it all in a casserole instead of the frying pan. Potatoes cooked FOREVER to cook. Next time I may just boil them. Read More
Rating: 5 stars
12/18/2017
Turned out great! I added some onion in with the potatoes but other than that it was exact. Delicious! Read More
Rating: 5 stars
04/06/2021
Delicious, easy to make! I substituted Parmesan cheese for Pecorino-it's what I had. Also added onions (about 1/4 medium yellow onion, diced) per other reviews. Didn't have a oven safe skillet, so I made everything but the eggs and cheese and put them in a 10" greased glass pie dish. Then poured over beaten eggs and cheese. Turned out great.It was so very good! Still enjoying leftovers and will make again. Read More
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Rating: 4 stars
05/08/2019
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. Read More
Rating: 5 stars
10/27/2017
So yummy! Add bell peppers! Read More
Rating: 4 stars
05/16/2021
Very good dish. Easy to make. Next time I'll add onions, and maybe mushrooms. Read More
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