Kale, Potato, and Onion Frittata

egg onion potato brunch dinner lunch kale healthy self vegetarian pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Georgia Downard

Makes 4 servings

Source

Ingredients

Vegetable oil cooking spray

1 yellow or white onion, sliced

1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped

2 cloves garlic, chopped

2 cups boiled diced potatoes

2 whole eggs

2 egg whites

1/2 teaspoon paprika (preferably smoked)

Method

Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.