Kale and Potato Frittata

• 6 eggs, beaten
• 1 lb. fresh kale, washed, dried and chopped
• 1 md. onion, julienned
• 2 md. potatoes, peeled, md. dice
• 1/4 cup Parmiggiano-Reggiano, grated
• Fresh parsley, chopped
• Salt and pepper
• Olive oil for sauteing

1. Preheat oven to 400F.
2. Blanch potatoes in salted water until soft.
3. Strain and reserve.
4. In a deep, oven-proof saute pan add oil and heat over a medium flame.
5. Add kale and onion and saute until both are soft.
6. Add egg and lower heat to medium-low.
7. Season with salt and pepper and add potato.
8. Stir gently with a heat-resistant rubber spatula until egg is about half cooked.
9. Sprinkle with cheese and parsley and finish in the oven until golden brown (remove if it starts puffing up).
10. Slice like a quiche and serve.

eggs, fresh kale, onion, potatoes, fresh parsley, salt, olive oil

Taken from www.foodgeeks.com/recipes/19548 (may not work)