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Breakfast for dinner: Frittata with veggies and purple potatoes

1 Tbsp. olive oil
3 small purple potatoes, chopped in ½” pieces
½ red bell pepper, diced
½ yellow onion, diced
½ bunch kale, leaves separated from stems and chopped
½ tsp. black pepper
8 eggs, beaten
½ tsp. freshly grated nutmeg (optional)
4 slices bacon, chopped (optional)
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, red bell pepper and kale, cook 2-3 minutes until kale turns bright green.
Add bacon back to the pan, stir.
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.
Adapted recipe from: