Kale Onion Potato (KOP) Frittata
MAKES 8 SERVINGS
A delicious and simple recipe with full of flavors and nutrients make this a winning dish for crisp afternoons and cooler evenings. When choosing among kale varieties, we recommend looking for lacinato kale - also know as Tuscan or dinosaur kale - for its extra sweetness. Scarlet and russian purple kale varieties will add nice color contrasts for visual appeal. Always use local organic ingredients and pastured eggs.
2 Tablespoons butter
1 yellow onion - sliced
1 pound kale - trimmed, blanched 90 seconds (no longer) in boiling water, drained, squeezed and coarsely chopped
2 cloves garlic - chopped
2 cups boiled and diced Yukon Gold or German Butterball (gold varieties) potatoes
4 whole eggs (local pastured varieties)
1/2 teaspoon paprika (preferably smoked)
Heat oven to 400°F. In a medium skillet coated with 1 tablespoon melted butter, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with 1 tablespoon, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.
Top with freshly grated parmesan cheese and garnish with a sprig of parsley. Serve with a mesclun or mediterranean salad mix and freshly baked beefsteak tomato. Bon appetit!