If you’re searching for a delicious, nutritious, filling – and we must say colorful – dish that will be your perfect go-to meal for breakfast, brunch or even dinner, then look no further than this Garden Frittata recipe. The combination of veggies, eggs and potatoes make this the perfect all-around satisfying meal. And did we mention kale? One of the trendiest greens around, kale is truly the darling of the salad – and soon-to-be frittata – world.
Pro Tip: Want to save some time on prep? Look for bags of recipe ready cut, sliced and diced veggies. This Breakfast Blend from Birds Eye – full of pre-sliced potatoes, onion, and red and green peppers – looks made for this Garden Frittata.
Ingredients:
- 4 large eggs
- ¼ tsp ground black pepper
- ¼ tsp salt
- 2 medium unpeeled red potatoes
- ½ tbsp olive oil
- 4 cups Italian kale, or other kale variety
- ¼ cup chopped onion
- ½ red bell pepper (chopped)
Directions:
- Beat eggs, pepper, and salt in large bowl, set aside.
- Microwave potatoes until slightly soft, but not completely cooked, then cube. (Alternate method without microwave: cube potatoes and boil 5 minutes until slightly soft, drain)
- Chop remaining vegetables while potatoes cool. Mix vegetables together.
- Heat oil in a 10-inch non -stick skillet. Sauté vegetables for 5-8 minutes; add to eggs and mix well.
- Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes.
- Cover and let sit until eggs are completely set, about 5 minutes. Egg dishes should be cooked to 160ºF.