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
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
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!