Kale, Potato, and Onion Frittata

Ingredients for Kale, Potato, and Onion Frittata

• Vegetable oil cooking spray

• 1 yellow or white onion, sliced

• 450g kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped

• 2 cloves garlic, chopped

• 475ml boiled diced potatoes

• 2 whole eggs

• 2 egg whites

• 1/2 teaspoons paprika (preferably smoked)

Heat oven to 204°C. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoons water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and centre is slightly runny, 6 to 8 minutes. Grill until top is golden, 1 minute.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.