Kale, Potato and Feta Frittata

Eating well doesn’t have to take hours. A Spanish-style frittata (a flat omelet that is cooked partially on the stove and finished in the oven) is a great way to quickly use up all of the fresh produce in your fridge. Simply combine whatever you like with a few eggs to make a meal for a crowd. Feel free to use any cooking greens, roasted vegetables, mushrooms, leftover sausage, cheeses or fresh herbs to make your own combinations. Frittatas can be served warm or at room temperature, and are easily reheated the next day.

Photography By D. Lucas Landis | March 03, 2017

Ingredients

  • 1 large potato, cubed
  • Olive oil (for roasting potatoes)
  • 2 tablespoons unsalted butter
  • 1 cup kale or spinach
  • 1 shallot, diced (about 1 tablespoon)
  • 6 eggs
  • ½ teaspoon salt
  • ½ cup crumbled feta cheese
  • 1 green onion, chopped

Instructions

Serves 3–4

Roast the potatoes in a bit of olive oil and a pinch of salt in a 425° oven for 20–25 minutes, until tender and beginning to crisp on the outside. 

Turn the oven temperature down to 350°. In a 10- or 12-inch oven-safe skillet, warm the butter, kale and shallot over medium heat until the shallot is translucent and the kale is wilted. 

Whisk together the eggs and add salt. Pour into the skillet with the greens mixture. Put the potatoes, feta and green onion in the skillet as well and allow this to cook on the stove for about 4–5 minutes. When the eggs have started to set, move the skillet to the oven and allow this to cook for another 10 minutes, until the eggs are completely set.

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Ingredients

  • 1 large potato, cubed
  • Olive oil (for roasting potatoes)
  • 2 tablespoons unsalted butter
  • 1 cup kale or spinach
  • 1 shallot, diced (about 1 tablespoon)
  • 6 eggs
  • ½ teaspoon salt
  • ½ cup crumbled feta cheese
  • 1 green onion, chopped
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