Past Recipes
Breakfast Frittata

Breakfast Frittata with Kale, Ricotta, and Roasted Rosemary Potatoes

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Recipe Details

Story

Chef Giuseppe channels his childhood with a favorite recipe of his Italian grandmother’s: garlic- and kale-flecked ricotta that’s pan-fried until golden. While ricotta still stars in this updated version, he adds beaten eggs to give the dish a more substantial frittata feel. Rosemary-roasted potatoes and a kale salad complete this restaurant-worthy brunch.

Tags

  • Vegetarian
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 690
  • Protein 34g
  • Total Carb 39g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • curly kale
    6 ounces
    curly kale
  • red-skinned potatoes
    8 ounces
    red-skinned potatoes
  • rosemary
    1/8 ounce
    rosemary
  • garlic
    1 clove
    garlic
  • sherry vinegar
    1/2 tablespoon
    sherry vinegar
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • ricotta cheese
    8 ounces
    ricotta cheese
  • eggs
    6
    eggs
  • shaved Parmesan cheese
    2 ounces
    shaved Parmesan cheese

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium ovenproof pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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, teaspoon salt, and pepper as desired. Set sherry vinaigrette aside until Step 4.

  2. Roast potatoes and tomatoes

    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.

  3. Make kale and ricotta mixture

    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.


  4. Make salad and finish potatoes

    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.

  5. Cook frittata

    Cook frittata

    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.

  6. Plate kale and ricotta frittata

    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!

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