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
- Preheat the oven to 375°F.
- Over medium-low heat, warm 1 tablespoon of the olive oil in a 10 inch cast iron skillet.
- Add onion and potatoes and sauté until the onions soften and the potatoes become golden, about 10 minutes.
- While the potatoes and onions are cooking, whisk together the eggs, milk, salt, pepper and half of the cheese.
- Stir in the artichoke hearts and kale and cook until the kale begins to wilt, about 3 minutes.
- 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.
- 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.
- Cook undisturbed on the stove over medium-low for about 8-10 minutes, until the edges begin to ﬁrm.
- Transfer the skillet to the oven to ﬁnish cooking, about 20 minutes more, until the eggs are set and golden brown at the edges.
- Remove the frittata from the oven and let cool for 5 minutes before serving.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 16g
Saturated Fat: 4g
Total Sugar: 3g (Added Sugar: 0g)