Frittatas are a staple in our house. I love adding an assortment of vegetables to eggs, especially at the end of the week when I have a few random items remaining from my farmer's market run. These are also super easy to make and if you use a large cast iron, you can easily feed 6 people by increasing amount of ingredients.
Inspired by a summer favorite, I decided to add corn and the last few kale leaves to my frittata, adding beautiful color and texture.
-5 medium red potatoes
-3 kale leaves (I used Dino kale but curly will also work)
-1 tablespoon of butter
-1/4 grated cheese (I used goat cheddar)
- 1/2 ear of corn
1. Wash, cut and cube potatoes
2. Boil potatoes until tender but not soft
3. Heat butter on a cast iron over medium heat, add leek and sauté until fragrant. Add chopped kale and sauté for five minutes.
4. Cut corn off of the cob and add to skillet.
5. Add potatoes to skillet and mix. Pour eggs evenly over mixture. Top with grated cheese.
6. Cook over medium heat for about 7 minutes or until you can see the outer area start to firm.
7. Cook the remainder of the way using the broiler on low. This will finish cooking the top of the eggs and will melt the cheese. Be careful, this can cook really quickly.
Enjoy with friends.