Kale, potato, and shiitake mushroom frittata
Cooked bacon or breakfast sausage are nice additions to this frittata as well.
Serves 4-6
10-12 leaves kale
1 medium potato, cut into 1 inch cubes
10-12 shiitake mushrooms, washed and sliced
1 medium leek or onion, thinly sliced
4 garlic cloves, minced
8 eggs, beaten
1/2 tsp. each dried crushed sage, thyme and rosemary
salt and pepper to taste
Preheat the oven to 375 degrees. Grease a 9 x 13 oven safe casserole dish with butter or olive oil.
Set 2 quarts salted water to boil. Strip the leaves from the kale stems, and cut the leaves into thin ribbons. Thinly slice the stems. When the water boils, ladle in the potato and let simmer 5 minutes. Add the kale leaves and stems and simmer another 3-4 minutes, until tender. Drain and set aside.
Heat butter or olive oil in a medium skillet, and saute the leek/onion with a few pinches salt until translucent. Add the garlic, mushrooms, and herbs, and cook a few minutes more, until mushrooms release their moisture and the moisture cooks off. Add the cooked potato and kale to the skillet with a few pinches salt and pepper, stir to incorporate.
Spread the vegetable mixture into the casserole dish. Pour the beaten egg over. Bake for 20-25 minutes, rotating halfway through, until fully cooked. Let stand 5 minutes before cutting.
