It has been a while since I made a Saturday Frittata.
Today I share this delicious Frittata recipe that is very easy to make.
Ingredients:
6 eggs
5 small to medium potatoes
1 shallot
3 kale leafs
1 heaping Tablespoon of Blue Cheese
1 heaping Tablespoon of parmesan
1 Tablespoon of Green tomatillo salsa
2 Tablespoon of olive oil
2 Tablespoons of chicken broth
1/4 teaspoon of salt
Pepper to taste
Directions
I like to boil the potatoes first, cool them, peel the skins, and cut them into cubes. It helps to do this the night before, especially if you wake up hungry.
Use an iron skillet (I highly recommend the investment because it makes all your food taste divine not to mention the even heating it provides). Using one Tablespoon of olive oil, saute the chopped shallots on medium heat till they are translucent. Place them on a plate to the side. Next, chop the 3 kale leaves into bite sizes. Add 2 Tablespoons of chicken broth and lightly steam the kale with the lid on. Set the kale on a plate to the side.
In a bowl, whisk the 6 eggs with salt.
Turn the oven Grill on and set the oven shelf to the top level.
Add more olive oil to the iron skillet and brown the potato cubes on medium heat. When the potatoes are golden brown on the edges, add the whisked eggs, shallot, kale, green salsa, blue cheese crumbles (I like Point Reyes but a French one will work), and finally the parmesan. Cook for a few minutes till you lift the frittata and it's cooked on the bottom. You can check it by lifting it with a butter knife.
Lastly, place the iron skillet on the top shelf of the oven for 5 minutes to cook the top.
It should look this delicious when done and the egg is cooked through.
Enjoy this Frittata that serves up to 4 people when quartered.
Wishing you a lovely Saturday morning with family and friends.
Boun Appetito
-Tarabud
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