They Do a Delicious Frittata Here. You a Frittata Man?
Hello, hello! I can’t believe I haven’t posted since Thursday night—time really got away from me this weekend!
Ryan came back on Friday night, and we spent the weekend catching up and having fun. It’s funny—because we see each other SO much day in and day out, it feels weird to be apart for even a few days. Sad, but true. I welcomed him home with open arms on Friday night.
Something else that I welcomed back into my life this weekend?
Kombucha!!!! Heck to the yes. They only have three flavors in our little health food store right now, but I’ll take what I can get.
I also picked up something new to snack on: pumpkin chips!!
Have you ever had these before? They were freakin’ addictive—we polished off the bag almost before we got home from the store! So tasty…plus, they remind me of my friend Danielle! 
After a long weekend of playing (hikes + walks + shopping) and working (grading + setting up a new online classroom), all of a sudden we found ourselves at Sunday evening. Funny how that happens, huh? For dinner tonight, we cooked an easy, delicious frittata:
Kale and Potato Frittata
Ingredients
1 small bunch of kale (about 2 cups), torn into small pieces
1 tsp. olive oil
3 small red potatoes, chopped into small cubes (slightly smaller than bite-sized)
3 cloves of garlic, minced
1 tbsp. olive oil
Sal and pepper to season
5 eggs, beaten
Directions
Preheat the oven to 350 degree. In a pan, heat olive oil and add kale pieces. Cook for about 5 minutes, until the kale has begun to glisten and is beginning to wilt and reduce in size. Remove the kale and set aside in a mixing bowl. In the same hot pan, add olive oil again, along with potatoes. Cook the potatoes for about five minutes. Add garlic and continue cooking for five more minutes, then cover and allow to cook for another five minutes, until potatoes have begun to soften. The potatoes do not need to be fully tender—they will finish cooking in the oven.
Remove potatoes from the pan and add to the kale. Season generously with salt and pepper, and allow to cool for about five minutes. Add eggs to the mixing bowl, and stir well to combine. Pour the frittata mixture into a baking dish and bake for about 25 minutes, until it is fully cooked and the top is set—there should be no liquid left in the center.
Slice and serve!
Here are some pictures of our process:
Yum! Perfect meal for a quiet Sunday night!
Off to listen to This American Life, and then…bed!
Hope you had a good weekend!
I’m glad you had a positive experience with the Danielle chips!
Oh man, This American Life reminds me of long car trips with my parents
i <3 kombucha– and those chips do look addicting! I need to find those!
Never heard of those chips..makes me think that i could technically dehyd them…as could you in your dehyd, but for whatever the price paid, no doubt much easier to just buy things sometimes LOL
Those chips sound kinda good… even to the veggies-hating me.
I was thinking about making pumpkin chips. I bet they are amazing! It is not sad that you get so excited to see Ryan when you have been apart even if for a little while. I am the same way with Tony! We are like peas and carrots! Have a great week Anna!
They didn’t have all the flavors back in the stores around here either. I wonder why. I like raspberry and passionberry the best, both of which were not in stock.
You listen to This American Life?! Thank you, my husband and I are not the only ones!
Actually, I should say, my husband is not the only one. I am usually not all that excited of a participant when it comes to listening…
Now that’s a frittata! Those pumpkin chips are calling to me. Yum.
Pumpkin chips??? Really!!? Best. News. Ever.
I saw those chips at Dean and Deluca awhile back and was definitely intrigued…they look so good! Hope you have a great start to your week!!
I am so excited for kombucha to be back, too! I need to make the splurge and buy one to celebrate.
i’m totally copying this…i love kale and i love frittatas!
Yum, never tried pumpkin chips or knew such a thing existed! I must find them.
And the frittata looks fabulous.
Pumpkin chips??? Never heard of them, but I am sure I would devour them up!!