Potato Frittata with Bacon & Kale
A delightful breakfast frittata packed full of hearty potatoes, smoky bacon, and bright green kale, all baked up in a skillet of eggs and sharp cheddar cheese.
Yields: 6-8 servings
Ingredients
- 2 tablespoons butter
- 1 large russet potato (about two cups), peeled and chopped in small, uniform cubes
- 1/2 cup onions, finely chopped
- 1 1/2 cups kale, chopped
- 4 slices bacon, crisp-cooked and crumbled
- 8 eggs
- 1/3 cup milk
- 1 1/2 cups sharp cheddar cheese, grated
- salt and pepper
Instructions
Heat a 9 inch cast iron skillet over medium heat. Melt butter. Add potatoes and cook, stirring frequently, until tender, about 8 minutes. Season with salt and pepper. Add in the onions and kale, and cook another 2 minutes, or until onions are translucent and kale is slightly wilted. Stir in the crumbled bacon.
In a bowl, whisk eggs, milk, cheese. Season with salt and pepper. Pour the mixture into skillet, give a quick stir, cover, and reduce heat to low, 6 minutes.
Meanwhile, preheat broiler. Remove lid from pan. Transfer skillet to broiler and broil until eggs are set (no longer jiggling and firm to the touch), cheese is melted, and top begins to turn a nice golden brown, about 4 minutes. Slice into six to eight wedges and serve.