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Serves 6
INGRIDENTS FOR FRITTATA :
- 10 eggs
- 1 bunch of kale, rinsed and chopped
- 1 heriloom tomato chopped
- 1 small potato shredded ( you can use 1/2 cup of frozen hash browns )
- 1 shallot finely minced
- 1 garlic clove minced
- 1/4 cup shredded mozzarella ( goat cheese works great here too, or sub for vegan cheese of choice )
HERB TOPPING :
1/4 cup of the herbs ( basil & cilantro work as well if you want to sub any of the below )
- Parsley chopped
- Scallions ( greens only )
- Chives finely chopped
METHOD :
Preheat oven to 350F.
In a large bowl whisk the eggs until the whites and yolk are blended. Season with salt & pepper.
In an oven safe skillet, heat olive oil on medium. Add the shallot and garlic sauté until translucent (3-5 min). Add the shredded potato and cook an additional few minutes. Now add the chopped kale & tomatoes, cook until the kale has wilted and the tomatoes release their water and start to get jammy. Season with salt & pepper. Turn the heat to medium-low and pour in your beaten eggs. The bottom of eggs will begin to set, sprinkle the cheese over the top. Place the skillet in the oven and bake until the eggs completely set and turned golden about 15-20 minutes.
Remove from oven. Let cool for a few minutes.
Top the frittata with a sprinkle of fresh herbs and serve.