Kale and smoked salmon frittata with potatoes and feta cheese is always a crowd-pleaser at brunch or serve with a side salad for dinner.
1 person made this
2 tablespoons butter
125g chopped kale, or to taste
2 tablespoons water (or stock)
2 potatoes, peeled and very thinly sliced
120g smoked salmon, finely chopped
1 tablespoon capers
12 eggs, beaten
85g crumbled feta cheese
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Method Prep:15min › Cook:25min › Extra time:5min › Ready in:45min
Heat butter in a large oven-safe pan over medium heat; cook and stir kale, about 2 minutes. Add water, and cover the pan; cook, stirring frequently, until kale is wilted, about 5 minutes. Remove lid and cook, stirring frequently, until water is evaporated, 2 to 3 minutes.
Mix potatoes, salmon and capers into kale; cook and stir until heated through, 3 to 5 minutes.
Set oven rack about 20cm from the heat source and preheat the oven's grill.
Pour eggs over kale-salmon mixture; cook, stirring gently and scraping the bottom of the pan to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture.
Grill in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow frittata to sit in the pan for a few minutes before serving.