Rating
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Active time
25 minutes
Total time
50 minutes
Yield
6 servings
Serving Size
1/6 recipe
Nutritioni
Ingredients

3 tablespoons olive oil, divided

2 small Yukon gold potatoes, chopped

1 medium onion, chopped

8 eggs, beaten

¼ cup milk

¼ teaspoon salt

½ teaspoon pepper

⅓ cup shredded Asiago cheese, divided (can substitute Parmigiano-Reggiano or Pecorino Romano)

1 cup chopped artichoke hearts

1 bunch Tuscan kale, stems removed, leaves chopped 

Instructions
  1. Preheat the oven to 375°F. 
  2. Over medium-low heat, warm 1 tablespoon of the olive oil in a 10 inch cast iron skillet. 
  3. Add onion and potatoes and sauté until the onions soften and the potatoes become golden, about 10 minutes.
  4. While the potatoes and onions are cooking, whisk together the eggs, milk, salt, pepper and half of the cheese. 
  5. Stir in the artichoke hearts and kale and cook until the kale begins to wilt, about 3 minutes. 
  6. Transfer veggies to a bowl, wipe out the skillet, then add an additional 2 tablespoons oil to the skillet, making sure to cover the entire surface. 
  7. Return the veggies to the skillet, then pour the egg mixture into the pan and sprinkle the top of the the mixture with the remaining cheese. 
  8. Cook undisturbed on the stove over medium-low for about 8-10 minutes, until the edges begin to firm. 
  9. Transfer the skillet to the oven to finish cooking, about 20 minutes more, until the eggs are set and golden brown at the edges. 
  10. Remove the frittata from the oven and let cool for 5 minutes before serving.

An Oldways recipe, courtesy of Kelly Toups

Nutrition

Calories: 270
Total Fat: 16g
Saturated Fat: 4g
Sodium: 300mg
Carbohydrate: 20g
Fiber: 6g
Total Sugar: 3g (Added Sugar: 0g)
Protein: 15g

Yield: 6 servings

Serving Size: 1/6 recipe


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