Garden Frittata

30 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 4large eggs
• 1.2 mlground black pepper
• 1.2 mlsalt
• 2red potatoes
• 7.4 mlolive oil
• 4 cupsItalian kale
• ¼ cupchopped onion
• ½red bell pepper

How to cook it

1. Whisk the eggs, salt, and pepper together in a large bowl and set aside.
2. Microwave the potatoes until they are slightly tender but not fully cooked, then cut them into cubes.
3. Alternatively, boil the cubed potatoes for 5 minutes until slightly soft, then drain.
4. Chop the kale, onion, and bell pepper, then combine them.
5. Warm the oil in a 10-inch non-stick pan over medium heat.
6. Sauté the vegetable mixture for 5 to 8 minutes, then stir them into the egg mixture.
7. Pour the egg and vegetable blend back into the skillet.
8. Cook over low to medium heat for 8 to 10 minutes until the eggs are mostly set.
9. Cover the pan and let it rest for 5 minutes until the eggs are fully cooked through to 160 ºF.

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