Returning to the Diets of our Grandmothers
- 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
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.