Kale, Potato, and Fresh Ricotta Frittata

     This Kale, Potato, and Fresh Ricotta Frittata has been on the menu often at my house over the past few weeks... And no apologies to all who have had to eat it so many times (mainly my husband).  I always start baking this frittata when the lacinato kale is ready in my garden.  I rarely purchase kale, beets and radishes during the winter months.  They are savored more when eaten only during my kitchen garden's growing season.  This means we consume a huge amount of these vegetables during June, July, and August.

     We are big egg eaters at my house and frittatas are such a great way to make eggs a meal any time of the day.  And, to clean out the refrigerator!  If I've made roasted potatoes or a french potato salad the day before, they will most likely end up in a frittata the next morning; the same with any other leftover vegetables.  I also try to have fresh ricotta (recipe HERE) available at all times.  I am so in love with it and drop dollops of the ricotta all over the top of a frittata before baking.
     Add what you love to your frittata; the only constant is eight gently whisked eggs.  A 10-inch cast iron skillet I inherited is what I always use; probably my favorite and the most-used kitchen implement I have.   

• 4 small Yukon Gold potatoes, thinly sliced
• 5 lacinato kale leaves, ribs removed and thinly sliced
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1-1 1/2 cups grated Gruyère cheese
• 8 organic, large eggs, whisked
• Fresh ricotta (recipe HERE)
1.  Preheat oven to 375˚F.
2.  In a 10-inch, non-stick oven-proof skillet, pour a generous drizzle of olive oil over medium heat.  Add the sliced potatoes.  Use a thin spatula to turn the potatoes until light golden in color.  Add the kale and add a bit more olive oil if needed.  Season with salt and pepper and continue to turn the potatoes and kale until the potatoes are a golden brown and the kale has wilted.  Reduce the burner to low and sprinkle the grated cheese evenly over the top of the potatoes and kale.  Slowly pour the whisked eggs over the mixture and sprinkle with additional salt and pepper.  Take off heat.  Top with big dollops of fresh ricotta. (I probably used close to half a pound.)
3.  Place the skillet on the middle rack of oven and bake for 25 to 30 minutes, or until the the eggs are set.  Eat the frittata straight from the oven or at room temperature.  Enjoy!

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