May 26, 2019
January 15, 2019

Potato, Kale, And Pecorino Frittata

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Preheat oven to 400°F. warmth 1 tablespoon of oil over medium warmness in a ten-inch ovenproof and nonstick skillet. upload potatoes, season with a pinch of salt and pepper, and sauté till golden brown and tender, approximately 10 minutes. cast off potatoes and set apart till needed. upload the ultimate oil to the skillet and upload garlic and kale and season with a pinch of salt and pepper. Sauté till kale is wilted, about five minutes. add potatoes and mustard; stir to mix. Stir in beaten eggs and cheese. get rid of from heat and area inside the oven. Bake for 20 minutes or until cooked via and a toothpick inserted within the middle comes out easy. once the frittata is completed, run a knife round the threshold of the skillet and lightly slide the frittata to a carving board or serving plate. Garnish with additional pecorino cheese if preferred. Slice and serve.

•2 tablespoons Olive oil
•10 ounces (2 medium potatoes) white potatoes •1 clove Garlic
•1 small Bunch kale
•1 teaspoon Dijon mustard
•10 Eggs
•1/2 cup Pecorino
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