Carols Breakfast Frittata

Patsy Fowler


This is good for breakfast or anytime


☆☆☆☆☆ 0 votes

25 Min
15 Min


  • ·
    vegetable cooking spray
  • 1
    yellow or white onion, sliced
  • 1 lb
    kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
  • 2 clove
    garlic, chopped
  • 2 c
    boiled diced potatoes
  • 2
    whole eggs
  • 2
    egg whites
  • 1/2 tsp
    paprika, (preferably smoked)

How to Make Carols Breakfast Frittata


  1. Heat oven to 400.
  2. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes.
  3. Add kale and garlic, stir 5 minutes. Add potatoes.
  4. Whisk eggs, egg whites, 2 tablespoons water and paprika in a bowl. Stir in kale-potato mixture.
  5. In a cast iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute.
  6. Transfer skillet to oven, bake until eggs are set and center is slightly runny, 6-8 minutes. Broil until top is golden brown about 1 minute.
  7. Serve with a baked tomato and a salad per person. Halve tomato. Top each half with 2 tablespoons grated parmesan, 1 teaspoon olive oil and 1/8 teaspoon each chopped garlic, thyme, basil and parsley, season with pepper.
  8. Broil 3-5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 teaspoon each vinegar and olive oil.

Printable Recipe Card

About Carols Breakfast Frittata

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: American

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