Made this last night with products I had on hand in the fridge/garden/chicken coop! Serve with salad for a good dinner entree or with fruit for brunch!

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
5 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a large oven-safe skillet over medium heat; cook and stir kale, about 2 minutes. Add water and cover skillet; cook, stirring frequently, until kale is wilted, about 5 minutes. Remove lid and cook, stirring frequently, until water is evaporated, 2 to 3 minutes.

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  • Mix potatoes, salmon, and capers into kale; cook and stir until heated through, 3 to 5 minutes.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Pour eggs over kale-salmon mixture; cook, stirring gently and scraping the bottom of the skillet to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture.

  • Broil in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow frittata to sit in skillet for a few minutes before serving.

Cook's Notes:

Stock can be used in place of water.

Check salmon for bones before using.

Nutrition Facts

303 calories; protein 20.3g 41% DV; carbohydrates 16.1g 5% DV; fat 17.8g 28% DV; cholesterol 399.1mg 133% DV; sodium 530.1mg 21% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2015
This was so good. I did cook the potatoes a bit before hand because I like them in small cubes. Kale phobes you can't really taste it as the smoked salmon has quite a strong flavor. Read More
(1)

Most helpful critical review

Rating: 2 stars
12/09/2015
The potatoes did not cook. I tried to make half the recipe and that called for one potato. It was way too much and didn't cook all the way through. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/05/2015
This was so good. I did cook the potatoes a bit before hand because I like them in small cubes. Kale phobes you can't really taste it as the smoked salmon has quite a strong flavor. Read More
(1)
Rating: 5 stars
05/27/2020
I used fresh spinach instead of kale just because that's what I had on hand. I used egg whites instead of whole eggs for health reasons. I like to add a bit of tumeric to my egg whites for color and for a bit of flavor. To ensure that the potatoes were cooked well I chopped them in cubes and cooked them for about 10 minutes with olive oil before adding the greens. Potato slices would need the same extra cooking. I don't think they would cook completely otherwise. Served this for brunch with pancakes and then leftovers with a salad for lunch the next day. Delicious! Read More
Rating: 5 stars
07/19/2015
I will admit I first read the ingredients and knew I had them on hand but I was SO afraid to make this because of the potato. I was trying to figure out if I needed to cook the potato first or if it was meant to be raw. I proceeded and cut the potato into thin slices and assembled the frittata. Oh WOW! This seems like it could have come out of a gourmet kitchen!!! Certainly a keeper and a delicious frittata at that!!! Read More
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Rating: 2 stars
12/08/2015
The potatoes did not cook. I tried to make half the recipe and that called for one potato. It was way too much and didn't cook all the way through. Read More
Rating: 4 stars
11/08/2015
Made it exactly as directed. I was a little worried that the potatoes wouldn't cook but they worked out perfectly. Felt it was missing a little something - maybe next time I'll squeeze some lemon slices on when serving. I'll definitely make it again Read More
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