Frittata with kale and purple potatoes

Health, Recipes, Recipes - Breakfast & Breads, Recipes - Gluten-Free March 26, 2012
frittata with purple potatoes and kale

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?

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  • Reply janetha March 26, 2012 at 1:37 pm

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

    • Reply inspiredrd March 26, 2012 at 1:54 pm

      I knew you’d like the Hobbs pic!

  • Reply Toni March 26, 2012 at 3:14 pm

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

    • Reply inspiredrd April 11, 2012 at 4:30 pm

      They are one of my favorites! Hope you like this one 🙂

  • Reply Cut `n Clean Greens March 26, 2012 at 3:21 pm

    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

    • Reply inspiredrd April 11, 2012 at 4:30 pm

      Thank you for the feature!

  • Reply teri@managedmacros March 27, 2012 at 3:36 am

    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!!!

    • Reply inspiredrd April 11, 2012 at 4:31 pm

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

  • Reply teri@managedmacros March 27, 2012 at 3:37 am

    **frittata 🙂 ooops!

  • Reply EA-The Spicy RD March 27, 2012 at 8:58 am

    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 🙂

    • Reply inspiredrd April 11, 2012 at 4:31 pm

      My kids love artichokes too!

  • Reply Mike Lieberman March 27, 2012 at 9:13 am

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

    • Reply inspiredrd April 11, 2012 at 4:31 pm

      Thanks Mike!

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  • Reply Sean Roulston April 21, 2014 at 8:51 am

    This looks delicious! Can’t wait to try

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