Turkey, Kale, and Potato Frittata

• 8 eggs
• 1 tablespoon olive oil, separated
• 12 lb lean ground turkey
• 12 onion, chopped
• 5 small potatoes
• 2 cups kale, chopped
• 14 cup goat cheese

1. Place rack about 8 inches from top of oven and preheat the broiler.
2. Crack eggs into a large mixing bowl and beat them until well-mixed.
3. Heat half of the olive oil in a pan over medium heat.
4. Add turkey and onion and cook until turkey is no longer pink.
5. Drain off any excess oil and set aside.
6. Wipe out the pan with a paper towel.
7. Slice the potatoes very thin with a knife or a mandoline.
8. Add the other half of the olive oil to the pan and cook potatoes until soft, about 3 minutes.
9. Add kale and continue cooking until kale is wilted and soft, about 1 minute.
10. Scatter the ground meat over the kale and potatoes.
11. Add eggs to the pan.
12. Cook over moderate heat for 1 minute.
13. Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath.
14. Cook until the bottom and sides are barely set, about 3 minutes.
15. Sprinkle the goat cheese on top of the frittata.
16. Place under the broiler until the top is lightly browned, about 3 minutes.
17. Slide the frittata onto a large plate and cut into 8 wedges.

eggs, olive oil, lean ground turkey, onion, potatoes, kale, goat cheese

Taken from www.food.com/recipe/turkey-kale-and-potato-frittata-446833 (may not work)