Potato and Kale Frittata

Potato and Kale Frittata

  • Author: Ester Perez
  • Prep Time: 5 mins
  • Cook Time: 19 mins
  • Total Time: 24 minutes
  • Yield: 4-6 1x


This Potato and Kale Frittata is great for leftovers too!  Just reheat slices in a 350 degree oven for 5-7 minutes.  This is kind of like a breakfast pizza!  Kids love it with ketchup of course!



  • 1 Tablespoon Bacon Fat or Coconut Oil
  • 1 medium yellow onion sliced into thin rings
  • 2 small purple potatoes, into small dice cuts (yellow works too)
  • 4 kale leaves, stems removed and thinly sliced (chiffonade)
  • 6 eggs, beaten
  • salt & pepper to taste


  1. Heat a 10 1/2 inch oven proof griddle or skillet to medium heat. Add bacon fat or oil.
  2. Once oil is heated, add onions and saute 10 minutes.
  3. Add diced potatoes and saute another 5 minutes.
  4. Add kale and saute another minute. Potatoes should be cooked through. Season with salt and pepper to taste.
  5. Turn broiler onto high heat and place rack one row below the top rack.
  6. Add beaten eggs to veggie mixture and spread around evenly with back of a fork.
  7. Place griddle under broiler for 2 minutes.
  8. Using an oven mitt, grab handle and turn griddle and broil for another minute.
  9. Remove from oven carefully using a mitt and slice and serve. Top each serving with avocado slices and scallions.

  • Category: Breakfast