Hello, Eating Rules readers! I’m thrilled to be guest posting again for October #Unprocessed. This Roasted Potato and Kale Frittata is one of those simple, satisfying recipes that highlights seasonal, whole ingredients. It’s easy to make, adaptable, and works equally well for breakfast, brunch, lunch, or a light dinner.
One of the reasons this recipe feels so right for #Unprocessed is that most of the ingredients came straight from our bi-weekly CSA box. If you’re new to the term, CSA stands for community-supported agriculture — a model where members pre-pay local farmers and receive fresh produce, eggs, and other farm goods through the growing season. Joining a CSA not only brings you fresh, local food, but it also supports farmers and strengthens the local food system.
For this frittata, nearly everything except olive oil, salt, and pepper came from our CSA: potatoes, kale, eggs, and onions. That made it easy to keep this dish unprocessed while still full of flavor. The recipe is forgiving and flexible — swap kale for spinach if you prefer, or stir in a little goat cheese or grated cheddar for extra richness. Leftovers reheat well and make a great protein-packed meal on the go.
Roasted Potato and Kale Frittata
By: Kimberly Henricks-Friedhoff
Summary: A hearty, nutritious frittata featuring roasted potatoes and tender kale. Perfect warm or at room temperature for breakfast, brunch, or dinner.
Prep: 15 mins • Cook: 1 hr • Total: 1 hr 15 mins • Servings: 4
Ingredients
- 2 tablespoons olive oil, divided
- 2 large Russet potatoes, peeled and chopped into 3/4-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped kale leaves
- 6 eggs
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Brush a large baking sheet with 1 tablespoon of olive oil. Spread the cubed potatoes in a single layer and roast until golden and tender, about 30 minutes. Remove and set aside.
- In a large ovenproof skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and garlic and cook until the onions are soft and translucent, about 5–7 minutes, stirring frequently so the garlic does not burn.
- Add the chopped kale and cook for a few more minutes until it begins to wilt. Stir in the roasted potatoes and combine evenly.
- In a separate bowl, whisk the eggs with the sea salt and black pepper. Pour the egg mixture over the potato, kale, and onion mixture in the skillet, stirring gently so the eggs are distributed evenly.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the frittata is puffed and lightly golden. Remove from the oven, slice into wedges, and serve warm or at room temperature.
Tips, Variations, and Serving Suggestions
- Substitutions: If you don’t have kale, baby spinach is an excellent substitute and will wilt more quickly. For a dairy addition, fold in 1/2 cup crumbled goat cheese or grated cheddar just before baking.
- Make it vegan-ish: For an egg-free version use a chickpea flour batter (chickpea flour + water + a pinch of baking powder and seasoning) and bake until set. Note that this changes texture and flavor.
- Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Make ahead: Roast the potatoes and sauté the vegetables a day in advance, then assemble and bake when ready to serve.
- Serving ideas: Serve with a simple green salad, roasted tomatoes, or a dollop of plain yogurt for extra creaminess.
- Seasoning: Add a pinch of smoked paprika, fresh herbs like parsley or chives, or red pepper flakes for a flavor boost.
Nutrition (per serving)
Calories: 332 kcal, Carbohydrates: 40 g, Protein: 14 g, Fat: 13 g, Saturated Fat: 3 g, Cholesterol: 245 mg, Sodium: 1280 mg, Potassium: 1065 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 3705 IU, Vitamin C: 53.2 mg, Calcium: 120 mg, Iron: 3.3 mg.
This Roasted Potato and Kale Frittata is a flexible, satisfying way to use fresh, seasonal ingredients — especially those from a CSA box. It’s simple to prepare, easy to adapt, and makes a nourishing meal any time of day. Enjoy!