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Ricotta and Potato Frittata

Red Pepper, Kale, and Potato Ricotta Frittata

Nick @ walktoeat
A delicious potato frittata recipe jam packed with healthy red pepper, kale and ricotta. This is the ultimate one skillet meal.
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, entree
Cuisine Italian
Servings 4
Calories 407 kcal

Ingredients
  

  • 1/2 pound gold (or red) potatoes, about 3-4 small
  • 3 tbsp olive oil
  • 1 red bell pepper, cut into strips
  • 4 cloves garlic, smashed
  • 1 bunch kale, leaves and stems separated. Stems cut into 1" pieces, leaves chopped
  • 6 large eggs
  • 3/4 cup whole milk ricotta
  • kosher salt

Instructions
 

  • Preheat oven to 375 F.
  • Add potatoes to a pot and fill it with water so it covers the potatoes by about an 1 inch. Add enough salt so that the water tastes like seawater. Bring to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes until you can easily slide a fork into the potatoes. Drain. Once they're cool enough to handle, cut into 1/2 inch pieces.
  • While the potatoes are cooking, prep the rest of your ingredients.
  • Break eggs into a medium bowl. Add 1 tsp of kosher salt and whisk until you no longer see any streaks and it all looks one color. Add 1/4 cup ricotta and whisk to combine.
  • Heat 2 tbsp oil in a cast iron or other oven-proof pan. Add peppers and garlic. Sprinkle with a pinch of salt and cook until beginning to brown, about 3 minutes. Move ingredients around the pan a few times throughout cooking with a spatula, wooden spoon, or by giving it a shake.
  • Add kale stems (see notes if you're using Red Russian kale). Cook 2 minutes, moving around pan contents a few times. Add leaves and cook another 3 minutes, moving around the contents of the pan a few times. Sprinkle with another pinch of salt.
  • Add potatoes, remaining 1 tbsp olive oil, and egg mixture. Shake pan to evenly distribute and cook for 2 minutes or so on the stove for the edges to set.
  • Dollop remaining 1/2 cup of ricotta in about 8 spoonfuls on top of the eggs.
  • Transfer to oven. Start checking frittata after 10 minutes. It will be done when the eggs no longer jiggle in the center when you move the pan.

Video

Notes

Using Red Russian Kale: If you want to use Red Russian kale, add both stems and leaves to the pan at once after 3 minutes of cooking the pepper and garlic. Then cook for another 3 minutes or so. Red Russian kale stems are more tender than other varieties, so they don't required extra cooking time.

Nutrition

Calories: 407kcalCarbohydrates: 31.2gProtein: 20.1gFat: 24.1gSaturated Fat: 7.7gCholesterol: 303mgSodium: 307mgPotassium: 1185mgFiber: 4.5gSugar: 3.2gCalcium: 323mgIron: 4mg
Keyword baked egg frittata, baked frittata, egg frittata, frittata with potatoes, oven baked potato frittata, potato frittata, potato frittata recipe, Ricotta frittata
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