I was thinking about ways to use the remaining spring onions and green garlic that were going to waste in the crisper when it hit me – it’s Frittata time! I started chopping and about 30 minutes later this is what came out of the oven.
Spring Vegetable and Potato Frittata
4 large eggs (or 6 medium/small eggs)
2 spring onions – sliced into thin rings
2 green garlic – sliced into thin rings
1 large russet potato, quartered then sliced into 1/4″ thick slices
1 clove garlic – finely chopped
3 stalks of Kale, stems removed and then coarsely chopped
1 ounce of sharp cheddar, finely chopped or shredded
1 Tbsp Olive Oil
Salt, Pepper, and herbs of your choice (I used Fine Herbes)
Preheat oven to 350F. Boil potatoes until almost tender. Remove from heat and drain. Meanwhile, bring a pot of salted water to a boil and cook the kale for a few minutes. Drain well and squeeze out as much water as possible. In a fry pan cook the potatoes in the olive oil until crisp on the outside. Meanwhile, put the eggs in a large bowl and whisk until well blended. Add the chopped onion, green garlic, garlic, kale, salt, pepper, herbs and cheddar to the eggs and blend together. Once the potatoes are crisp turn the heat down to medium-low and add the egg mixture. Cook over medium low heat until the eggs start to set and then transfer the pan to the top shelf of the oven. Cook for another 4-5 minutes and finish with a blast from the broiler to get a nice crisped top. Serve immediately!