Recipe for Kale Potato Frittata

Kale Potato Frittata
Kale Potato Frittata

Frittata is one of my favorite things to make. It makes as a wonderful breakfast/brunch or dinner. Kind of like an omelet, except I find it more filling. Kale is a great match, both in texture and taste. It really adds something to the egg, onion, and potato mixture. The original recipe, which I’ve made so many times I don’t even look at it anymore.

Kale Potato Frittata


2 tbsp Extra-virgin olive oil
5-4 small/medium potatoes, cut into 3/4-inch cubes
1 large onion, julienned
2 cups of kale leaves, in bite-size pieces
7 eggs

Make sure to use a pan, which can also go into the oven. Heat oil in pan on medium-high. The oil should cover the bottom for optimal non-stick. Toss in onions and potatoes. Season with salt and pepper. Cook until the onions are browned and that potatoes are soft. Add kale and cook until kale’s slightly wilted.

In a separate bowl, whisk eggs together just like if you were making scrambled eggs or an omelet. Pour eggs on top of vegetable mixture. Mix together.

Cooking on the stove top
Cooking on the stove top

Cook until the edges of the frittata are firm. The top will still be runny; however, it’ll be close to being down. In order to finish it, put it into the oven under the boiler. The top will be just barely browned. Serve hot and enjoy.

Frittata ready to eat
Frittata ready to eat

4 Replies to “Recipe for Kale Potato Frittata”

  1. My sister sent me a frittata/omelette recipe recently, so I plan to make this using her top-cooking method, since none of my non-stick pans fit in the broiler (tiny).

    You just slide the frittata out of the pan onto a plate, hold the pan upside down over the plate, and flip. That way you can lightly fry the top.

  2. That’s good to know. The first time I made it, I didn’t read the recipe & was so thankful I accidentally started it in my oven-safe pan.

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