Kale Potato And Onion Frittata Recipes

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SWEET POTATO AND KALE SPANISH FRITTATA

Provided by Giada De Laurentiis

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7



Sweet Potato and Kale Spanish Frittata image

Steps:

  • Preheat the broiler to high.
  • Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
  • Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.

1/4 cup olive oil
1 sweet potato, peeled, halved and sliced into half moons
1/2 onion, sliced thin
1 teaspoon kosher salt
5 leaves Tuscan kale, chopped
8 large eggs, beaten
1 1/4 cups shredded smoked mozzarella

BELL PEPPER AND KALE FRITTATA RECIPE BY TASTY

Here's what you need: large eggs, milk, olive oil, kale, bell pepper, salt, pepper, feta cheese

Provided by Isabel Castillo

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 8



Bell Pepper And Kale Frittata Recipe by Tasty image

Steps:

  • In a medium bowl, whisk together the eggs and milk.
  • Heat the olive oil in an oven-safe pan over medium-low heat. When the oil is shimmering, add the kale, bell pepper, salt, and pepper. Sauté until the pepper is tender, about 10 minutes.
  • Pour the egg mixture into the pan and sprinkle the feta cheese on top. Continue to cook, pushing in the edges occasionally to make sure all the egg cooks evenly. Remove from the heat.
  • Place the pan in the oven and broil on high until the top is lightly browned, about 4 minutes.
  • Enjoy!

Nutrition Facts : Calories 238 calories, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 13 grams, Sugar 3 grams

4 large eggs
½ cup milk
olive oil, drizzle
½ cup kale, chopped
⅓ cup bell pepper, diced
salt, to taste
pepper, to taste
¼ cup feta cheese, crumbled

KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY

Here's what you need: large egg whites, large egg yolk, small sweet potato, water, small yellow onion, extra virgin olive oil, kosher salt, ground pepper, kale leaves, blood orange

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 10



Kale, Sweet Potato, and Onion Frittata Recipe by Tasty image

Steps:

  • Preheat the oven to 450°F (230°C).
  • In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
  • Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
  • In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
  • Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
  • Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
  • Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
  • Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5-6 minutes.
  • Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
  • Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 642 calories, Carbohydrate 64 grams, Fat 27 grams, Fiber 14 grams, Protein 39 grams, Sugar 24 grams

7 large egg whites
large egg yolk
1 small sweet potato, cut in ½-inch (1 cm) cubes
1 cup water
1 small yellow onion, roughly chopped
2 teaspoons extra virgin olive oil
kosher salt, to taste
ground pepper, to taste
2 cups kale leaves, chopped, ribs and stems removed
½ blood orange, or ½ a small navel orange

SAUTEED POTATOES WITH KALE

This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!

Provided by BeccaM

Categories     100+ Everyday Cooking Recipes     Vegan

Time 55m

Yield 4

Number Of Ingredients 6



Sauteed Potatoes with Kale image

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
  • Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
  • Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g

2 pounds white potatoes, cubed
½ cup extra-virgin olive oil, divided
1 bunch kale, stemmed and torn into pieces
1 large onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste

SPANISH-STYLE POTATO AND ONION FRITTATA

Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9



Spanish-Style Potato and Onion Frittata image

Steps:

  • Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
  • Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
  • Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
  • Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
  • Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.

6 large eggs
Kosher salt and freshly ground pepper
1/2 cup (50 grams) grated Parmesan, divided
1 pound (454 grams) yellow potatoes, peeled and cut into small dice
4 tablespoons (60 milliliters) extra virgin olive oil, divided, plus more for garnish
2 tablespoons (28 grams) unsalted butter
1 medium yellow onion, finely chopped
1/4 cup (30 grams) shredded mozzarella or other melting cheese
Sour cream, for serving (optional)

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