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Kale and Smoked Salmon Frittata Recipe

Recipe by: DAIRMUID

"Made this last night with products I had on hand in the fridge/garden/chicken coop! Serve with salad for a good dinner entree or with fruit for brunch!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In45 m
  • 1Heat butter in a large oven-safe skillet over medium heat; cook and stir kale, about 2 minutes. Add water and cover skillet; cook, stirring frequently, until kale is wilted, about 5 minutes. Remove lid and cook, stirring frequently, until water is evaporated, 2 to 3 minutes.
  • 2Mix potatoes, salmon, and capers into kale; cook and stir until heated through, 3 to 5 minutes.
  • 3Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • 4Pour eggs over kale-salmon mixture; cook, stirring gently and scraping the bottom of the skillet to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture.
  • 5Broil in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow frittata to sit in skillet for a few minutes before serving.
Footnotes
  • Cook's Notes:
  • Stock can be used in place of water.
  • Check salmon for bones before using.
Ingredients
  • 6 servings
  • 303 cals
  • 2 tablespoons butter
  • 2 cups chopped kale, or to taste
  • 2 tablespoons water
  • 2 potatoes, cut into 1/4-inch slices
  • 4 ounces smoked salmon, finely chopped
  • 1 tablespoon capers
  • 12 eggs, beaten
  • 3 ounces crumbled feta cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    303
    15%
  • Fat:
    17.8
    27%
  • Carbs:
    16.1
    5%
  • Protein:
    20.3
    41%
  • Cholesterol:
    399
    133%

Based on a 2,000 calorie diet

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