Frittatas are simple, and they make a great breakfast. Just add enough eggs for everyone, then serve it on a board, cut like a pizza, and breakfast is served.
2-3 Eggs (per person)
1 Kale leaf (medium sized – per person)
¼ cup Smoked Gouda
1 clove Garlic
1 small Potato (per person)
Salt (to taste)
Pepper (to taste)
Start by peeling and grating your potato. Squeeze excess liquid from the grated potato, then sautée it in olive oil until golden brown. Season it with salt and pepper, then set it aside and allow it to cool a bit.
After the potatoes have cooled enough to handle, pull them apart into pieces that can be evenly distributed in the eggs.
Next, sautée chopped kale until it’s wilted, then season with salt and pepper, and set it aside. Also, slice, and briefly sautée a clove of garlic in olive oil until it’s golden brown.
Crack your eggs into a bowl, and whisk them together. Next, add grated Gouda, your potatoes, garlic, and kale.
Season it with salt and pepper, then pour the mixture into a pan with a bit of olive oil (just enough so that the frittata doesn’t stick), and cook it, covered, over low to medium heat.
You can also flip your frittata to finish the last bit of cooking if needed.
When the frittata is done, finish with a bit of parsley, serve, and enjoy.