Kale and Potato Frittata
 
 
Makes 1 9" frittata
Ingredients
  • 1 head garlic
  • 2 tablespoons olive oil, divided
  • ¾ pound fingerling potatoes, sliced into ¼" discs
  • 1 teaspoon kosher salt, plus more, to taste
  • 1 tablespoon unsalted butter
  • 3 green onions, thinly sliced
  • ½ pound kale, ribs removed and roughly chopped
  • 5 large eggs
  • 1 tablespoon half-and-half
  • 1 tablespoon chopped fresh dill
  • freshly ground black pepper, to taste
  • 3 ounces white cheddar cheese, cut into ½" pieces (see notes)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut about ¼ inch off the top of the head of garlic. Place garlic on a piece of foil, drizzle with 1 tablespoon olive oil and fold to enclose. Bake for 1 hour and then remove from the oven. When cool enough to handle, squeeze out roasted garlic and transfer to a small bowl.
  3. Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 1 teaspoon salt, reduce heat to medium-low and simmer until potatoes are just tender, 5-6 minutes. Drain and set aside.
  4. Heat butter and remaining 1 tablespoon olive oil in a 9" oven-safe fry pan over medium-high heat. Add prepared potatoes and cook, stirring occasionally, until lightly browned, about 8 minutes. Add green onions and cook, stirring occasionally, until softened, about 3 minutes. Add kale and cook until just barely wilted, about 2 minutes.
  5. In a large bowl, whisk together eggs, half-and-half and dill. Season with salt and pepper.
  6. Add egg mixture to fry pan and cook, without stirring, for 2 minutes. Sprinkle cheddar cheese and 6 roasted garlic cloves on top.
  7. Bake for 10-12 minutes until slightly puffed and golden.
  8. Remove from the oven. Cut into wedges and serve warm.
Notes
I used Kerrygold Dubliner® Cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/kale-and-potato-frittata/