Kale, Onion and Potato Fritatta

By Kerry Ingram |

Last week we welcomed Natasha, a nutritionist and doctor of Chinese Medicine to our Mothering Arts circle in Sebastopol. She shared great information about nourishing foods that new mamas need to care for themselves while also caring for a new baby. As many of us have heard before, breakfast is a really important meal to wake up our digestive system and sustain our energy throughout the day. This fritatta recipe is easy, make it once and eat for two or three days.

Ingredients

½ bunch kale, leaves separated from stems and chopped
1 Tbsp. olive oil
1 medium potatoes, chopped in ½” pieces
½ yellow onion, diced
4 slices pastured bacon or sausage, chopped (optional)
½ tsp. black pepper
½ tsp. freshly grated nutmeg (optional)
8 pastured eggs, beaten

Instructions

Prep everything before you start cooking because it all goes very fast.
Preheat oven to 400 degrees.
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.
Add olive oil to pan, then add chopped potatoes and cook for 5-6 minutes, until the potatoes start to become tender.
Add chopped onion and kale, cook 2-3 minutes until kale turns bright green.
Add bacon back to the pan, stir. (optional)
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.
Let cool for a few minutes, then cut and serve.