Mixed Baby Kales and Potato Frittata

3
Serves

This dish doesn’t take a lot of work to create, 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 frittatta 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.

Ingredients

2 tablespoons olive oil
1/2 cup chopped onion
1 teaspoon chopped garlic
5 ounces Earthbound Farm Organic Mixed Baby Kales (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 with a salad and some crusty bread...or pair it with a bowl of hearty soup. Delicious!