Kale & Potato Frittata

Makes 6 large slices.

1 tablespoon extra virgin olive oil
½ cup Red Dog yellow onion, diced
1 cup Red Dog German butterball potatoes, thinly sliced
1 bunch Red Dog kale, stems removed, leaves chopped
9 eggs
½ cup Greek yogurt (2% or whole milk)
½ teaspoon chili powder
½ teaspoon fine salt
¼ teaspoon pepper
1 cup parmesan or sharp cheddar cheese, shredded

Preheat & prep. Preheat your oven to 400 degrees and start heating the extra virgin olive oil in a cast iron skillet over medium heat.

Whisk eggs. Whisk the eggs, Greek yogurt, salt, pepper, and chili powder together in a medium bowl until thoroughly combined and few yogurt clumps remain. Set aside while you sauté the veggies.

Sauté veggies. Add onions and potatoes to the cast iron skillet with a generous pinch of salt. Sauté for 15 minutes, stirring occasionally throughout, until onions are soft and potatoes are very easy to pierce with a fork. Add the kale and sauté, stirring, for 2 more minutes.

Add eggs to skillet. Pour the egg mixture over the veggies in the cast iron skillet and gently stir to evenly distribute the veggies. Allow to cook over medium heat until the edges of the frittata lighten in color.

Top with cheese. Sprinkle the shredded cheese evenly over the top of the frittata.

Bake & cool. Bake the frittata at 400 degrees for 10-14 minutes. The frittata is ready to come out of the oven when it is puffed up, no longer wet, and has a slight jiggle. Allow the frittata to cool for 5-10 minutes before serving.