Here’s a chip your toddlers don’t need to know is healthy!
- 1 medium Yukon gold potato, washed and cut into 1” chunks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 leek, washed and thinly sliced (white and light green parts only)
- 8 eggs
- 3 tablespoons light cream
- 1 teaspoon kosher salt
- Fresh ground pepper
- 1 tablespoon chopped fresh rosemary
- 1–2 tablespoons olive oil
- 1 bunch kale
- 1–2 tablespoons lemon zest
- Salt to taste
Prep and Cook
- 1Pre-heat the oven to 350 degrees.
- 2Place the potato chunks in a small sauce pan and cover with lightly salted water. Bring to a boil, reduce the heat and simmer for 5–7 minutes, or until the potatoes are fork-tender. Remove from the heat and drain well.
- 3Meanwhile, heat the olive oil and butter in an oven-safe skillet. Add the leeks and sauté until slightly translucent. Add the cooked potatoes and stir to combine, and then spread the mixture evenly over the bottom of the pan.
- 4In a medium mixing bowl whisk together the eggs, cream, salt and pepper.
- 5Pour the egg mixture over the vegetables. Top with the chopped rosemary, and transfer the skillet to the pre-heated oven, cooking for 15 minutes or until the top is set.
- 6Remove from the oven and serve with kale chips.
- 7Pre-heat the oven to 350 degrees.
- 8Wash and dry the kale. Remove the centre ribs and stems, and cut into large pieces.
- 9Lay the kale in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, salt and lemon zest.
- 10Massage the oil and seasonings into the kale evenly, coating the leaves.
- 11Bake for 15–20 minutes, or until dark green and crispy (but not browned).