I love having chickens. They are easy to care for. And remarkably entertaining.
The constant supply of organic eggs is pretty darn cool, too.
Since I’ve always got eggs on hand, I make frittatas a lot. They’re so easy to customize and can be served warm or made ahead and reheated later; I also love the “one-pot” aspect. In the past, I’ve usually baked them in a deep dish pan the oven. Recently however, it occurred to me to that less energy would be used (and this recipe would be “greener”) if I did both the assembling and the cooking of the frittata in my well-seasoned cast-iron skillet on the stove. So this is how I make frittatas now.
For this dish, thinly sliced red potatoes are first sauteed with shallots and garlic until lightly browned and tender. Some kale is added for color and to boost the nutrient content…
…then some fresh rosemary is tossed in (I would have added more of the herb because really love it, but I was cautious since I wasn’t sure my kids would approve if I did).
You then add the lightly beaten eggs…
…and swirl the pan around so everything will cook evenly. Keep the skillet on the stove, covered and over very low heat, until the frittata is cooked through; I tossed some cheese on at the end, but this is completely optional.
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This post is linked to Slightly Indulgent Tuesday, Hearth and Soul Hop-volume 37 and Simple Lives Thursday.
Recipe for Red Potato and Kale Frittata with Rosemary
Ingredients
- *2 tablespoons olive oil
- *1 tablespoon peeled and minced shallot
- *2 teaspoons peeled and minced garlic
- *2 1/2 cups loosely packed very thinly sliced small red ("new") potatoes, preferably organic
- *1 cup finely shredded kale preferably organic (I used Tuscan kale)
- *2-3 teaspoons fresh rosemary leaves or to taste
- *8 eggs preferably organic and free-range, lightly beaten
- *1-2 handfuls shredded cheese preferably raw or organic (I used sharp cheddar; parmesan or gruyere might be nice, as well)- optional
- *Coarse sea salt- optional
- *Your favorite all natural hot sauce for serving- optional
Instructions
- 1. Heat the olive oil in a cast-iron skillet. Add the minced shallot and the garlic. Keeping the heat low, saute until the shallot and garlic starts to color, but make sure it does not burn.
- 2. Add the thin potato slices and saute over low-medium heat for about 10 minutes, moving the potatoes around with a wooden spoon or spatula every now and then so they all cook evenly. The potatoes will soak up the oil and the pan will become dry: I remedy this by adding a few tablespoons of water to the pan every 2 minutes or so. You could keep adding oil instead, if you like, but water works just fine.
- 3. When the potatoes are tender, add the kale and stir around for a couple of minutes. Add the rosemary leaves and cook for another minute or two. Use a spoon or spatula to make sure the potatoes and kale are distributed evenly across the pan.
- 4. Pour in the beaten eggs and swirl the pan around so the eggs cover the potatoes and kale. Keep the heat as low as possible and cook, covered, until the bottom is golden brown and the egg at the top is set. If using the cheese, add it toward the end of cooking, so it melts.
- 5. When finished cooking, allow the frittata to cool before cutting it into slices. Depending on how much and what kind of cheese you used, if any, sprinkle with a little coarse salt before serving. You can also squirt with a little of your favorite hot sauce, if that's your thing.
