Potato and Leek Frittata with Kale Chips

Here's a chip your toddlers don't need to know is healthy! Kale leaves are baked with olive oil and salt, resulting in a crispy delight perfect for meals and/or snack time.

Here’€™s a chip your toddlers don’€™t need to know is healthy!

You’ll Need

  • 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

  • Pre-heat the oven to 350 degrees.
  • Place 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.
  • Meanwhile, 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.
  • In a medium mixing bowl whisk together the eggs, cream, salt and pepper.
  • Pour 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.
  • Remove from the oven and serve with kale chips.
  • Pre-heat the oven to 350 degrees.
  • Wash and dry the kale. Remove the centre ribs and stems, and cut into large pieces.
  • Lay the kale in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, salt and lemon zest.
  • Massage the oil and seasonings into the kale evenly, coating the leaves.
  • Bake for 15–20 minutes, or until dark green and crispy (but not browned).


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