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Breakfast Accomplished!

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This dish isn’t difficult, but you don't have to tell anyone. Do a little prep the night before, then pop it into the oven in the morning — and voilà, you can have an impressive and delicious breakfast while you’re still in your jammies!

Alongside a green salad and some crusty bread, this fluffy and flavorful frittata makes a delicious lunch or a light dinner, too. 

Take Today’s Step and whip up this yummy frittata for breakfast on a lazy weekend morning, then turn around leftovers (they reheat beautifully!) for a busy weekday. Breakfast accomplished! What did you think? Give us your review in Comments below.

  • Kale and Potato Frittata

  • Serves 8
     
  • Ingredients

  • 2 tablespoons Olive oil
  • 1/2 cup Chopped onion
  • 1 teaspoon Chopped garlic
  • 5 ounces Earthbound Farm Organic Deep Green Blends Kale (1 package)
  • 2 cups Grated Yukon Gold potatoes
  • 2 teaspoons Salt
  • 1/4 teaspoon Black pepper
  • 12 Eggs
  • 1/2 cup Ricotta cheese
  •  
  • Directions

  • Preheat the oven to 350 degrees F.
  •  
  • In an oven-proof skillet on medium heat, heat the oils, then add the onion and garlic. Stir well and add the kale. Cook about 5 minutes, stirring occasionally, then add the potato. Season the mixture with salt and pepper, and let cook for 4-5 minutes.
  •  
  • In a separate bowl, whisk together the eggs and ricotta cheese. Pour the egg mixture into the skillet with the kale-potato mixture and stir together.
  •  
  • Place the pan into the oven and bake 30-40 minutes, until the frittata is golden brown and puffy. Cut into pie-shaped pieces and serve warm or at room temperature. Delicious!
  •  
  • Calories per serving: 210, Fat 12 grams, Cholesterol 320 mg, Sodium 730 mg, Carbohydrates 11 grams, Fiber 1 gram, Sugars 1 gram, Protein 13 grams.
  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 15%, Vitamin C 40%, Calcium 10%, Iron 10%, Riboflavin (vitamin B2) 25%, Vitamin B12 15%, Phosphorus 20%.

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