KALE AND SMOKED SALMON FRITTATA

Kale and Smoked Salmon Frittata image

Made this last night with products I had on hand in the fridge/garden/chicken coop! Serve with salad for a good dinner entree or with fruit for brunch!

Provided by DAIRMUID

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 cups chopped kale, or to taste
2 tablespoons water
2 potatoes, cut into 1/4-inch slices
4 ounces smoked salmon, finely chopped
1 tablespoon capers
12 eggs, beaten
3 ounces crumbled feta cheese

Steps:

Heat butter in a large oven-safe skillet over medium heat; cook and stir kale, about 2 minutes. Add water and cover skillet; 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 6 inches from the heat source and preheat the oven's broiler.
Pour eggs over kale-salmon mixture; cook, stirring gently and scraping the bottom of the skillet to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture.
Broil in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow frittata to sit in skillet for a few minutes before serving.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 16.1 g, Cholesterol 399.1 mg, Fat 17.8 g, Fiber 2.1 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 530.1 mg, Sugar 1.9 g