Kale Potato Frittata

Load more greens into your family diet with this easy frittata.
Play around and add your favorite flavours, vegetables & meats to this base as well.
Perfect for school lunches, mid-day snacks & easy dinner ideas.

Ingredients

• 8 organic eggs
• 1 organic potato, washed skin on or off (you could also substitute for sweet potato)
• 1 organic onion, peeled and diced
• 1 clove of garlic, minced or finely chopped
• 1 organic leek, chopped
• Half bunch or organic kale – washed, chopped and stems removed.
  (you can also use spinach, silverbeet or other leafy greens)
• 3 TBS Flannerys Own Organic Extra Virgin Olive Oil (or Coconut Oil)
• Flannerys Himalayan Salt and cracked pepper to season

Method

• Preheat over to 180 degrees
• Over medium heat in an over proof pan/skillet, lightly fry the potato (chopped into bite sized pieces) in oil until soft & golden. Transfer to a bowl and set aside.
• Add a little more oil to the pan to lightly fry the onion & garlic until soft. Next, add in the leeks until golden & fragrant.
• Add the kale to the pan – cook until the leaves wilt, then transfer the potato pieces back to the pan & season well with salt & pepper.
• Whisk the eggs in a mixing bowl with salt & pepper – and if you wish to add a little grated cheese or feta to the mix now is the time! Approx. 1/3 cup
• Once the potato & kale are nicely cooked, distribute evenly in the pan & pour the egg mixture over. Lightly lift and swirl to distribute evenly, then turn the heat to medium/low and continue to cook for a further 2 minutes or until the egg mixture is almost set on the bottom of the pan.
• Transfer the pan to the oven (you can also add a little more cheese to the top if you wish) and leave until the egg is completely cooked but still soft. (2 – 4 mins)
• Use a spatula to loosen the edges of the frittata from the pan and transfer to a plate to serve.