Potato, Kale and Pecorino Frittata

Frittata is an Italian dish similar to an omelette or crustless quiche, made with beaten eggs and various ingredients such as vegetables, cheese, and meat.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

Print Recipe

Medium

Potato, Kale and Pecorino Frittata

Cooking Method: Baking, Frying Cuisine: Italian, Mediterranean Courses: Breakfast, Brunch, Dinner, Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 400 gram Potatoes
• 200 gram Kale
• 6 unit Eggs
• 100 gram Pecorino cheese
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. Preheat the oven to 180°C (350°F).
2. Peel and slice the potatoes into thin rounds.
3. Heat olive oil in a large ovenproof skillet over medium heat.
4. Add the potatoes and cook until golden brown, about 5 minutes.
5. Meanwhile, beat the eggs in a large bowl and season with salt and pepper.
6. Add the kale to the skillet and cook until wilted, about 2 minutes.
7. Pour the beaten eggs over the potatoes and kale.
8. Sprinkle the pecorino cheese on top.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set.
10. Remove from the oven and let it rest for 5 minutes.
11. Slice into wedges and serve hot.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 18g6%

Sugars 2g

Protein 12g24%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.