For the love of breakfast, lunch or dinner...Potato, Red Pepper and Kale Frittata Recipe

Now this, People, is good stuff.  If you want something fresh, filling and wholesome then you've gotta try it.  Plus, it's vegetarian, if your body craves a break from meat.  I love it and can promise you that you'll feel like a new man, or woman, once you eat this.  Nothing to feel guilty about here, if you're into that whole "feeling guilty" thing.  Just good food.

To answer your question ahead of time, no, you do not have to use red peppers or kale, you can use substitutions or eliminate extra veggies altogether.  BUT you must use the potatoes BECAUSE it's just not the same without them.

Potato, Red Bell Pepper and Kale Fritatta

Serves 2 - 3

Ingredients:
Most of the basic ingredients are simple and you probably already have them on hand. The veggies are the only thing that you may not have, but as mentioned above, go ahead and get creative with this part if that's the case and use substitutions. I use a mandoline sometimes to get the veggies very thin.  No big deal if you don't have one, just use a knife.

6 Eggs
2 tablespoons of milk
1/2 of an onion (cut in half and cut horizontally thin)
1/2 of a red bell pepper (stemmed and seeded and sliced thin)
2 - 3 cups of fresh Kale (rinsed, stemmed and cut into 2 inch pieces)
1 large or 2 small red potatoes (peeled, sliced thin)
1/8 cup of water
1 tsp salt : divided
1/2 tsp of black pepper
2 tblsp of olive oil (divided)

Option:  Serve with warm whole wheat Pita Bread.  This can be wrapped in foil and heated in a 350 degree oven during the cooking process. 
Option:  Serve with a side of plain yogurt or sour cream for dipping.
Option:  Serve with a side of Ketchup and Hot Sauce mixed together for dipping.
Option:  After setting under the broiler, top with shredded orange cheddar, white cheddar or crumbled Feta Cheese and broil until melted.

***Two skillets required, one being a Medium Sized Oven Proof Skillet and another skillet for sauteeing.

Method:

Prepare the Potatoes, Onion, Red Bell Pepper and Kale as noted above. Set aside.

Beat together the Eggs, Milk and 1/2 tsp Salt.  Set aside.

In the sautee skillet, lightly saute the Onions and Red Bell Pepper slices in 1/2 Tablespoon of Olive Oil to soften and set aside.

In this same sautee skillet, saute the Kale in another 1/2 Tablespoon of Olive Oil until wilted and softened and set aside.

Heat the oven proof skillet over Medium Low heat.  Add 1 tblsp. Olive oil.

Once heated (about 1 - 2 minutes) add the Potatoes, sprinkle with remaining 1/2 tsp of Salt and Pepper. Let these cook for approximately 3 - 4 minutes. Flip the potatoes, cook for a bit, and flip again, rearranging to cover the bottom of the skillet. Add the Water. Cover with a lid for 2 minutes or until the potatoes begin to feel tender.

Layer the Onions and Red bell Pepper slices over the Potato slices.

Next, top with the sauteed Kale.

Pour the Egg Mixture over all and again, cover the skillet for about 5 minutes or so to cook until almost set.

Turn the oven to BROIL and transfer the skillet to the top rack to completely set the top of the frittata. 

If you decide to add the Optional Cheese Topping, now's the time.

Watch Closely so as not to overcook and burn.

Remove from the oven.

Serve with any options mentioned above, or whatever else you're in the mood for.

Caution:  Don't do what I did and forget to use a potholder to grab the handle of the Skillet when removing from the oven and serving.  This may forever change your fingerprints.

Hope you like it!