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.
