Having been (happily!) inundated with kale, new potatoes, onions, sweet red peppers, cherry tomatoes, more kale, pullet eggs, and cheese, I've been trying to make easy recipes incorporating as many vegetables as possible. This combination is completely interchangeable with any veg you may be swimming in, as well! —Kym
diced new potatoes, skin on
chopped sweet onion
diced sweet red pepper
kale, hand torn from stem into small shreds
diced tomatoes, salted and drained
grated cheese (I used Asiago and Cheddar from local Tucumcari Mountain Cheese Factory)
eggs (or, wipe out an entire dozen pullet eggs in one go!)
Salt, pepper, red pepper flakes to taste. I also use several generous grinds of Trader Joe's Everday Seasoning
In This Recipe
As noted above, as you're hand tearing the kale, rough it up a bit by rolling between your palms, salt it, and let sit for a bit. Also salt the chopped tomatoes and allow to drain.
Cook bacon over med heat in a cast iron skillet till cripsy, drain well on paper towels, and crumble when cooled.
Toss potatoes in the bacon fat, and cook until beginning to brown. Add onion and pepper, cook until onion is translucent. Add the shredded kale, saute until wilted. Add mushrooms, saute until they're lightly cooked. Add tomatoes and the crumbled bacon, stir to combine. Sprinkle 3/4 of grated cheese over the vegetables, and pour the egg/milk mixture evenly over the vegetables.
Turn oven to 400F. Gently cook the frittata, using a spatula to ease the uncooked egg mixture into contact with the skillet. When nearly set, sprinkle remaining cheese over top of frittata, and transfer to middle rack in oven. Change oven to Broil, and watch closely until eggs are completely set and cheese is bubbly and slightly browned. Remove from oven and let sit at least 15 minutes before cutting into and devouring.