Frittata with kale and purple potatoes

by inspiredrd on March 26, 2012

I think Sunday night has unofficially become Frittata Night at our house.  We always have a pile of veggies from our Bountiful Basket or recent farmer’s market visit to use, and it makes for an easy meal that everyone enjoys.  This week’s version included purple potatoes, kale, onion and Applegate bacon.

frittata with purple potatoes and kale

We ate most of it last night with some fresh fruit, and I ate the leftovers for breakfast this morning.  Because I was using kale, I added some freshly grated nutmeg, but you could leave that out if you want.  As always, tweak the ingredients to your liking.  Pretty much anything goes when it comes to frittatas!

gluten free peanut butter cookies

I also threw together a batch of mini peanut butter cookies using a recipe from Gluten Free Girl.  I realize they are not the healthiest cookie around, but I hardly ever bake so the splurge seems ok.

Poor Hobbs, always tortured by my food photography.

Frittata with kale and purple potatoes
Recipe type: Breakfast
A simple gluten-free dairy-free meal to throw together on a Sunday evening or any other day of the week.
  • 4 slices Applegate Farms bacon, chopped
  • 1 Tbsp. olive oil
  • 3 small purple potatoes, chopped in ½" pieces
  • ½ yellow onion, diced
  • ½ bunch kale, leaves separated from stems and chopped
  • ½ tsp. black pepper
  • ½ tsp. freshly grated nutmeg (optional)
  • 8 eggs, beaten
  1. Prep everything before you start cooking because it all goes very fast.
  2. Preheat oven to 400 degrees.
  3. Heat an oven-proof skillet (use cast iron if you have it) over medium-high heat. Add bacon and cook until brown and crispy. Remove from pan and drain.
  4. Add olive oil to pan, then add chopped potatoes and cook for 5-6 minutes, until the potatoes start to become tender.
  5. Add chopped onion and kale, cook 2-3 minutes until kale turns bright green.
  6. Add bacon back to the pan, stir.
  7. Pour eggs into pan. As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan. When the egg is no longer runny, slide pan into the oven and cook for 5-7 minutes until the egg is firm to the touch.
  8. Let cool for a few minutes, then cut and serve.


Do you have a regular Sunday night meal?  What do you like in your frittata?

  • janetha

    I love Applegate products. This frittata looks so great! And Hobbs = <3

    • inspiredrd

      I knew you’d like the Hobbs pic!

  • Toni

    Yum! Can’t wait to try it, love frittatas!

    • inspiredrd

      They are one of my favorites! Hope you like this one :)

  • Cut `n Clean Greens

    That looks amazingly delicious! We love it! We’re going to feature it on our Facebook page in April, and link here so everyone can see it and your gorgeous photos. Thanks for sharing your recipe with all of us kale lovers!

    –Your friendly farmers at Cut `n Clean Greens

    • inspiredrd

      Thank you for the feature!

  • teri@managedmacros

    Yuuu….fritta’s!!!! I like asparagus and mushrooms but you are right you really can’t go wrong with any combo! LOL…my cats are ‘tortured’ too during photography!!! They want to eat my props!
    Peanutbutter cookies are my FAVORITE cookie…hands down!!!

    • inspiredrd

      ooooh, asparagus and mushrooms are a favorite of ours too!

  • teri@managedmacros

    **frittata :) ooops!

  • EA-The Spicy RD

    Love fritattas, and yours looks so pretty! I made a Spanish tortilla last week, which is similar, and we ate it with artichokes {one of the only veggies both my kids like!} I think your dog and my dog together would be big trouble :-)

    • inspiredrd

      My kids love artichokes too!

  • Mike Lieberman

    I have become fascinated with frittata’s lately. Adding this one to the list!

    • inspiredrd

      Thanks Mike!

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  • Sean Roulston

    This looks delicious! Can’t wait to try

    • InspiredRD


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