About the Recipe
A winter potato, kale, and spinach frittata is a hearty and nutritious dish perfect for colder months. It typically consists of thinly sliced potatoes that are sautéed until golden brown, along with chopped kale and spinach added to the pan to wilt. This mixture is then combined with beaten eggs seasoned with salt, pepper, and herbs such as thyme or rosemary. The entire mixture is poured into a skillet and cooked until the eggs are set and the edges are golden and slightly crispy. The result is a flavorful and satisfying frittata that can be enjoyed for breakfast, brunch, or even dinner.
Ingredients
5 large eggs
3 large egg whites
2 tbsp grated pecorino Romano cheese
1/8 tsp Salt & pinch black pepper
2 tsps olive oil
6 oz fresh sweet Italian chicken or Turkey sausage, casings removed
1 small onion, chopped
12 oz peeled Yukon gold potatoes, diced
1/2 tsp salt
1/8 tsp garlic powder
1/8 tsp paprika
1 cup chopped kale, stems and ribs removed
Preparation
Oven at 400F
Mix first 4 ingredients (eggs, cheese, salt & pepper).
Cook sausage and onions in a small skillet. Set aside.
Add potatoes to pan, season with salt, garlic powder, paprika & pinch of pepper. Cover and cook until tender.
Add sausage and onions back to the skillet. Stir to combine. Pour egg mixture. Cook until eggs are set, low heat, 6 to 8 minutes.
Transfer skillet to oven and bake until frittata is set, 8 to 10 minutes. Cut into wedges and serve.