Kale, Potato and Goat Cheese Frittata

Frittata is an egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta.

August 15, 2013 | | Food | FOOD Autumn - Winter 2013 | Main Dishes | Recipes

Maria Durso, former owner of Flapjacks in Caledon, showed me this method for making frittata. The kale is my addition.

Kale, Potato and Goat Cheese Frittata




  • ¼ cup oil
  • 1 medium onion, sliced
  • 4 medium potatoes (preferably purple or blue potatoes), cubed
  • 3 cups kale, stalks removed and chopped into bite-size pieces
  • Couple pinches of salt
  • Freshly ground pepper
  • 1/3 cup goat cheese (chèvre or feta), crumbled
  • 6–8 eggs


  1. Place oil in a 10-inch ovenproof sauté pan and cook onion and potatoes in oil over medium heat until slightly browned and tender, about 10 to 15 minutes. Add kale and cook until just wilted.
  2. Evenly distribute vegetables in the pan. Season with salt and pepper, and add the crumbled cheese.
  3. Lightly beat eggs. Add eggs to pan and lower heat. Cook slowly, stirring frequently until eggs begin to set and the frittata is firm except on the top.
  4. Place pan under a hot broiler until the frittata browns lightly. Remove pan from the oven and let cool slightly.
  5. Place a plate over the top of the pan and invert the frittata onto it.

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