Breakfast Frittata with Kale, Ricotta, and Roasted Rosemary Potatoes
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Ingredients & Equipment
What we send
- 6 ouncescurly kale
- 8 ouncesred-skinned potatoes
- 1/8 ouncerosemary
- 1 clovegarlic
- 1/2 tablespoonsherry vinegar
- 1/2 pintgrape tomatoes
- 8 ouncesricotta cheese
- 2 ouncesshaved Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium ovenproof pan
Preheat oven to 450°F. Rinse all produce. Pat kale dry with paper towel; stack leaves and thinly slice, discarding long stems. Cut potatoes into ¼-inch pieces. Strip rosemary leaves, discarding stems, then mince. Mince garlic. In a medium bowl, whisk together sherry vinegar, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired. Set sherry vinaigrette aside until Step 4.
Roast potatoes and tomatoes
On 1 half of a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper; arrange in a single layer. On other half of sheet, toss whole grape tomatoes with 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper as desired. Roast until tomatoes are blistered and potatoes begin to soften and brown, 10 minutes.
Make kale and ricotta mixture
While potatoes and tomatoes roast, in a large bowl, stir together ricotta, garlic, 2 eggs, ¾ of kale, half of Parmesan, ½ teaspoon salt, and pepper as desired. Set aside until Step 5.
Make salad and finish potatoes
After 10 minutes of potatoes and tomatoes roasting, transfer roasted tomatoes to bowl with sherry vinaigrette, along with remaining kale; toss to coat. Add rosemary to sheet with potatoes and toss to combine. Return potatoes to oven and continue roasting until golden and tender, 8-10 minutes more.
While potatoes roast, heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, carefully add kale and ricotta mixture and spread in an even layer. Cook, without stirring, until crisp and light golden on bottom, 4-5 minutes. Then, transfer pan to oven (with potatoes) and bake until frittata is golden brown and set, 5-7 minutes more.
Plate kale and ricotta frittata
Use this downtime to brew a pot of coffee or tea. Once baked, let kale and ricotta frittata cool slightly, then cut into slices and divide between serving plates. Add rosemary potatoes and kale and roasted tomato salad to plates and garnish with remaining Parmesan. Dig in!