Crispy Kale & Parmesan Potato Frittata
Start by wilting your kale in a pan with tbsp water over medium heat.
1
Once wilted, chop kale into bite size pieces and return to pan with 2 tbsp ghee.
2
Chop 2 medium sized potatoes finely and half a red onion. Add to pan with kale & ghee.
3
Turn heat to high and stir frequently until potatoes have a few brown edges ( crispy!)
4
Remove pan from heat and add one cup cashew milk or half and half to bowl with 6 eggs. Whisk.
5
Season with salt and pepper. Mix to incorporate.
6
Pour egg mixture into a greased casserole dish. I used an 8 x 8 dish.
7
Sprinkle the top generously with Parmesan cheese and pop in oven covered at 375 for 30 min.
8
Top with a little taco sauce and serve!
9
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