Hello, Eating Rules readers! I’m delighted to be guest posting again for October’s #Unprocessed event. I love this time of year because it encourages simple, whole-food cooking, and it’s a great excuse to use seasonal produce from our local farms.
One thing that makes October’s challenge easier and more enjoyable for our family is our bi-weekly CSA. If you’re unfamiliar with the term, CSA stands for community-supported agriculture. With a CSA, members pay a farmer up front and receive a share of the farm’s harvest throughout the season. It’s a direct way to support local farmers and to get fresh, often surprisingly varied, produce on a regular basis.
My husband and I subscribe to a combined CSA that includes not only produce but also humanely raised meat, eggs, and small-batch artisan goods. I look forward to every pick-up and enjoy creating meals from whatever appears in the box. The roasted potato and kale frittata in this post was built mostly from recent CSA finds: potatoes, kale, onions, garlic, and eggs. Aside from the olive oil, salt and pepper, the entire dish came from our local growers.
This frittata is versatile and forgiving. It works equally well for breakfast, brunch, or a light dinner. If you prefer, swap the kale for spinach or chard, add fresh herbs or a pungent cheese like goat or feta, or fold in cooked sausage for extra protein. The method is simple: roast the potatoes until tender, sauté onion and garlic with the greens, combine with whisked eggs, and finish the dish in the oven until set and lightly golden.
The recipe here feeds about four and stores well: cool leftovers to room temperature, cover and refrigerate, then reheat gently on the stove or in a low oven. This frittata also travels well for potlucks and is easy to scale up if you’re cooking for a crowd. Once you learn this base, you can experiment with countless ingredient combinations.
Roasted Potato and Kale Frittata
Ingredients
- 2 tablespoons olive oil, divided
- 2 large Russet potatoes, peeled and chopped into 3/4-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped kale leaves
- 6 eggs
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Brush a large baking sheet with 1 tablespoon of the olive oil. Spread the cubed potatoes in a single layer and roast until golden and tender, about 30 minutes. Remove from the oven and set aside.
- Heat the remaining 1 tablespoon olive oil in a large oven‑proof skillet over medium heat. Add the chopped onion and cook, stirring frequently, until soft, about 5–7 minutes. Add the garlic and cook briefly, taking care not to let it burn.
- Add the chopped kale to the skillet and cook until it begins to wilt, a few minutes. Stir in the roasted potatoes and distribute everything evenly in the pan.
- In a separate bowl, whisk the eggs with the sea salt and black pepper. Pour the egg mixture over the potato, kale, and onion mixture, gently stirring so the eggs settle around the ingredients.
- Transfer the skillet to the oven and bake until the frittata is puffed and golden, about 15–20 minutes. Remove from the oven, let rest briefly, then cut into pie-shaped wedges. Serve warm or at room temperature.
Nutrition
Calories: 332 kcal • Carbohydrates: 40 g • Protein: 14 g • Fat: 13 g • Saturated Fat: 3 g
Cholesterol: 245 mg • Sodium: 1280 mg • Potassium: 1065 mg • Fiber: 2 g • Sugar: 2 g
Vitamin A: 3705 IU • Vitamin C: 53.2 mg • Calcium: 120 mg • Iron: 3.3 mg
Notes and tips: This frittata is easy to adapt—swap herbs, add a handful of grated cheese, or mix in cooked vegetables or diced, cooked sausage. If you need to scale the recipe, increase the ingredients proportionally and use a correspondingly larger pan. Leftovers keep well in the refrigerator; reheat gently until just warmed through. Enjoy the simplicity of seasonal ingredients and have fun experimenting with the base recipe.