Frittata with Potatoes & Kale

Kale and Potato Frittata

Eggs are such an easy way to include protein in your dinner, so we make frittatas regularly in our house. This time of year, I’m all about hearty greens and goodness knows potatoes always are tasty. Serve with homemade smoothies and toast for a delicious “brinner”.

Kale and Potato Frittata

Frittata with Potatoes & Kale

Course: Breakfast
Servings: 6
Calories: 224kcal
Kale and potatoes make for a really nutritious and hearty egg-based meal the family will gobble up. Add some bacon for a little razzle-dazzle.
Print Recipe


  • 8 eggs
  • 1 tsp salt
  • 1/2 tsp pepper
  • ¼ cup parmesan grated
  • ½ cup cheddar cheese grated
  • 2 dashes hot sauce optional
  • 4 pieces bacon diced
  • 1 medium onion halved and sliced thin
  • 1 whole baked potato cooled and diced
  • 2 cups kale torn
  • 1 red pepper diced


  • Preheat oven to 375°F. Beat the eggs with salt and pepper. Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)
  • If you don't have leftovers, now is a great time to throw your potato in the microwave to "bake" after stabbing it with a fork a couple of times. Most microwaves have a Potato button. If not, cook, wrapped in a paper towel, in two-minute increments until a fork goes through easily. Once done, allow to cool slightly and dice into 1" pieces.
  • In a large oven-proof non-stick skillet, cook the bacon over medium heat. Once done, remove to a plate covered in paper towel.
  • Add the onions to the hot bacon fat and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato and red pepper and saute for a couple of minutes. Add the kale and stir to cook about 1-minute more. Add the bacon back to the pan.
  • Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. (Scootch around the cheese as necessary.) Let it sit on the burner for 2 to 3 minutes to set the edges, then put the skillet in the oven.
  • Bake in the oven for 10-12 minutes or until the eggs are set but remove it before the eggs brown very much on top.
  • Slide the frittata out of the skillet and onto a cutting board to cut. Best served warm but does okay at room temperature if serving on a buffet.


  • Use whatever veggies, cheeses, or meats that make your skirt fly up and/or help to clean out the fridge. Just add more or less salt and seasoning depending on how much flavor your ingredients bring to the table.


  • Skip the bacon and use 2 tbsp of olive oil instead.


  • Another recipe where I think the cheese is optional. I mean, not in my world, but if that’s what you’d like, go for it! 😉


Calories: 224kcal | Carbohydrates: 6g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 241mg | Sodium: 704mg | Potassium: 298mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3296IU | Vitamin C: 53mg | Calcium: 188mg | Iron: 2mg