Potato, Kale, and Onion Frittata with Goat Cheese and Sage

Perfect for Sunday brunchin’! Lately, I’ve been loving frittatas to use up any extra produce I have, and this combo has been my fave. There’s something about those potatoes in there, what can I say?!

Ingredients (serves 2-3)

• 1 1/2 tablespoons olive oil

• 1 cup thinly sliced small gold potatoes

• 1/2 medium yellow onion, diced

• 2 cloves garlic

• 2 cups roughly chopped kale, stems removed

• 8 eggs

• 4 oz goat cheese

• Handful of sage leaves

• Salt & pepper

1. Preheat oven to 350 F. In a large cast-iron (I used 8 in), heat up olive oil on medium heat and add the potatoes and the onions. Cover and cook for about 7-9 min, stirring frequently, until potatoes and onions are soft.

2. In a separate pan, add a drizzle of olive oil on medium-low heat, add kale and garlic, and cover and cook for a few minutes until kale is wilted.

3. Beat together the eggs until scrambled, and season with salt and pepper. Add the kale to the cast iron with your potatoes and onions, and then with the pan still on medium heat, pour over the eggs. Cook for 2-3 minutes until edges of the eggs have begun to set.

4. Sprinkle goat cheese on top of the eggs, and top with fresh sage leaves. Bake for about 10 minutes or until eggs are fully set on top and cooked through.