Garden Fritatta

This frittata with its blend of colorful vegetables and fresh eggs makes a deliciously nutritious single-dish meal for breakfast, brunch or supper.

Ingredients

4 large eggs
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 medium unpeeled red or white potatoes
1/2 Tablespoon oil
1 bunch kale
1/4 cup chopped onion
1/2 cup, chopped cherry tomatoes

Instructions:

Beat eggs, pepper and salt in large bowl, set aside.
Microwave potatoes until slightly soft, but not completely cooked, then cube. (Alternate method without microwave: Cube potatoes and boil five minutes until slightly soft, drain.)
Chop remaining vegetables while potatoes cool. Mix vegetables together.
Heat oil in a large pan. Sauté vegetables for 5-8 minutes; add to eggs and mix well.
Pour egg-vegetable mixture into the same skillet. Cook over low to medium heat until eggs are almost set, about 8-10 minutes.
Cover and let sit until eggs are completely set, about 5 minutes.

Source: fruitsandveggies.org