Kale, Potato and Irish Cheddar Frittata
| Servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3-4 small cooked potatoes (roasted boiled or steamed), sliced (about 1 cup)
- 3 scallions thinly sliced
- 2 cups chopped kale (washed stems removed)
- 4 extra large eggs
- 1 tablespoon milk or cream
- 1 tablespoon chopped fresh tarragon
- 1/3 cup cubed Irish cheddar about 3 ounces
- 3-4 cloves peeled roasted garlic or garlic confit broken up into smaller bits (optional)
- kosher salt
- freshly ground black pepper
- chopped chives and/or parsley for garnish
Ingredients
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Instructions
- Preheat broiler and adjust rack to about 4 inches from heat source (or preheat oven to 400F).
- Heat butter and olive oil in a 9-inch, oven-safe cast-iron pan or nonstick skillet over medium heat. Add potatoes and cook until golden, about 3 minutes, flip and cook on other side for another minute. Add scallions and stir for a couple of minutes until they begin to caramelize.
- Add kale and cook until wilted, 3 or 4 minutes more. Season with a pinch of salt and a couple grinds of pepper.
- Lightly beat eggs in a bowl. Whisk in milk or cream, tarragon, and a pinch of salt and black pepper.
- Pour egg mixture into skillet and gently shake pan to distribute (I do not stir with a spoon as this can cause the eggs to stick to the pan). Cook for about a minute to set the bottom of the egg mixture. Scatter cheddar and roasted garlic (if using) over the top.
- Transfer skillet to broiler and cook until the top of the frittata is bubbling and browned (this should take between 3 and 5 minutes depending on the intensity of the broiler - keep a close eye on the frittata so it doesn't burn). If using oven, bake for 8 to 10 minutes until cooked through and golden brown on top.
- Remove skillet from broiler or oven and allow frittata to rest for a few minutes before serving. Garnish with chives and/or parsley.
Recipe Notes
Adapted from The Feed Feed (www.tehfeedfeed.com)