This recipe is inspired by my friend and dietary accountability partner 🙂. We were discussing wellness goals and decided to be each other's plus one. We check on each other twice a week with brutal honesty. Getting ahead of my typical New Year's "resolutions" seems less daunting with someone who understands the struggle.
Meal prep has always helped me make better food choices. Unfortunately, 2020 hasn't left much room in my brain for any type of prep. Thankfully this came together in one pan; and paired beautifully with a salad.
Potato Crust Kale Frittata
- 2 Russet Potatoes, thinly sliced
- 1 bunch kale, stalks removed and thinly sliced
- 8 oz. mushrooms, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic
- 3-4 tbsp. olive oil
- 1-2 tbsp. plant butter
- 6 eggs, beaten (we used egg substitute)
- Herbes de Provence*
Preheat oven to 375. In a heavy bottomed skillet, heat oil on medium heat. Add onion and garlic; sauté until translucent. Add kale to pan, sauté until slightly done; salt and pepper to taste. Set the kale and onion mixture aside.
Using the same pan, butter the bottom and sides. Layer the thinly sliced potatoes first on the bottom (overlapping very slightly) then the sides. Salt and pepper to taste. Bake potatoes for 30 minutes until slightly golden brown.
Once potato layer is ready; start layering with sliced mushrooms (you can add a bit of salt to this layer too). Add kale and onion mixture and enough eggs to reach top of potato crust.
Top with Herbes de Provence and bake for 45-50 minutes until center comes out clean. Let rest for 15 minutes before slicing.
(*) items are available on our site.
Note: This recipe used a bit more salt than my norm; but due to the nature of kale, potatoes, and mushrooms it can use a bit more.