Frittatas are such an easy + delicious way to feed a crowd at any time of day! In this variation we saute tender potatoes, meaty mushrooms + fresh kale, cover in cheese then engulf with eggs to create a custardy bite with a little cheesy crisp on top. Such a winner for brunch!

INGREDIENTS – serves 4-6

2 medium yukon gold potatoes, cubed (any potato will work)
2T butter/olive oil
1 shallot, chopped
4 large crimini mushrooms, cubed
1/4t dried thyme
Pinch-1/4t red pepper flakes
1 1/2c kale, chopped
5 oz fontina, shredded (sub swiss, mozzarella, provolone)
8 eggs, whisked thruoughly


Preheat oven to 300°F. 

Place potatoes in a pot filled with salted water, bring to a boil for 10-15 minutes, until not cooked through but also not crunchy. Strain and set aside.

In an oven-proof 10-12″ skillet, saute shallot + mushrooms in butter/olive oil. Cook for 2-3 minutes. Add thyme, red pepper flakes + kale with a little pinch of salt + pepper, allow to cook for 1-2 minutes then dump in the potatoes, stir occasionally for another 2-3 minutes. Top the veggies with cheese then pour eggs over it all. Bake for 25-30 minutes then let it cool for at least 10 minutes before serving.


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