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Smashed Potato and Kale Frittata

Eggs for dinner is an underrated move and I will stand by that forever. This frittata starts on the stove and finishes in the oven, so it's mostly hands-off once you pour the egg mixture in. Toss in whatever cheese you have. Nobody's grading you.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb small potatoes halved or smashed
  • 4 cups packed kale stems removed, chopped
  • 8 large eggs
  • 1/3 cup milk
  • 1 cup shredded cheddar or mozzarella
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Method
 

  1. Boil potatoes until fork-tender, drain, and lightly smash.
  2. Heat oil in an ovenproof skillet, sauté kale until wilted, 3 to 4 minutes.
  3. Add potatoes to skillet, season with salt, pepper, and garlic powder.
  4. Whisk eggs and milk, stir in cheese, then pour over potatoes and kale.
  5. Cook on the stove 3 minutes until edges set, then transfer to a 375°F oven.
  6. Bake 12 to 15 minutes until center is set and top is lightly golden. Let rest 5 minutes.