POTATO, KALE + LEEK FRITTATA

POTATO, KALE + LEEK FRITTATA

A cozy egg bake filled with veggies. Enjoy for breakfast, lunch, or dinner and serve with a side of buttered toast!

I N G R E D I E N T S

• 2 TBSP olive oil

• 1/2 leek, chopped

• 2 small potatoes, chopped into half inch cubes

• 1 TBSP red wine vinegar

• 1 CLOVE garlic

• 1/2 BUNCH kale, finely sliced

• 6 eggs

• 1/2 CUP milk

• 1 TSP salt

• Optional: Top with parmesan, smoked gouda, mozzarella, or feta cheese

P R O C E S S

1. Preheat the oven to 400 degrees F.

2. Begin caramelizing the leeks with olive oil on medium heat, in an oven safe skillet.

3. After roughly five minuets, add the potatoes and cook for another 5-10 minutes until soft. If the potatoes begin to stick, scrape the bottom of the pan and add the red wine vinegar.

4. Add garlic and kale, cooking for another three minutes.

5. In a medium sized bowl, crack the eggs and whisk with milk and salt. Pour mixture over the sautéed vegetables and sprinkle with cheese if desired.

6. Bake for 15-20 minutes, until the eggs set. Enjoy!