Goat Cheese Frittata with Kale

Goat Cheese Frittata with Kale

and

 Sundried Tomatoes

(makes 8inch pie)

 

6-7 small potatoes

2   Tbs. olive oil

1   small onion, chopped

1   shallot, minced

2   cups kale, stems removed and chopped

¼  cup oil-packed and drained sun-dried tomatoes

1   small zucchini, diced

4   eggs

3/4 cup cow or goat milk or unsweetened almond milk

½ –3/4 cup goat cheese, shredded or crumbled

Salt and pepper to taste

1.    Preheat oven to 400 degrees.  Rinse and drain potatoes and slice potatoes thinly.  Place potatoes on a single layer on a cookie sheet that has been sprayed with oil. Spray top of bottoms and salt. Bake for 10 minutes, remove and cool.

2.    While potatoes are baking, in a separate pan add olive oil and onions and shallots. Sauté until onions are translucent. Add kale and zucchini and sauté until tender.

3.    In another bowl, mix eggs, milk, sun-dried tomatoes, salt and pepper together.

4.    Layer cooled potatoes on the bottom of the pie pan to create a “crust”.  Put sautéed kale mixture on top of potatoes. Add crumbled goat cheese. Pour egg mixture over all. Bake in 350 degree oven about 30 minutes until done.

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