Kale and Potato Frittata

  • 3 medium Yukon Gold potatoes, unpeeled, cut in half and sliced into ¼-inch-thick pieces
  • Approximately 3 to 4 ounces young kale, removed from center vein and chopped
  • ½ medium sweet onion
  • 10 pasture-raised chicken eggs
  • Salt, pepper and chili powder
  • 2 ounces feta cheese

In a glass ovenproof dish, toss potatoes with olive oil and salt and roast at 400° for approximately 30 minutes or until tender and starting to turn golden brown. In a skillet, toss kale with a tablespoon of olive oil to coat it well. Sauté over medium heat for 5–8 minutes, until it starts to wilt some. Sauté chopped onion until translucent.

Remove potatoes from oven and add kale and onions to the same dish. Stir them around to get an even distribution. In a mixing bowl, scramble 9 pasture-raised eggs with ¼ cup whipping cream or whole-milk yogurt. Beat the eggs aggressively with a fork. The longer you scramble them the fluffier the egg mixture will be. Add a quarter teaspoon of pepper, 1 teaspoon of kosher salt and 1 to 2 teaspoons of chili powder, depending on how much heat you want.

Pour the egg mixture over the veggies and bake at 350° for approximately 30–35 minutes. At the 30-minute mark, crumble the feta cheese over the top and continue to bake.

Cooking time varies based on size of the baking dish; 40 minutes is the approximate time for a 9- by 9-inch pan.