Easy Healthy Make A Head Meal: Low-Carb Potato Frittata Recipe
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Type: potato frittata
Prep: 10 minutes
Servings: four
Level: easy
Cook: 35 minutes
Steps: seven
Total: 45 minutes
As a working mom, meal prep—is the ultimate solution for me to maintain a healthy diet when I'm on the run.
One of my favorite meals to meal prep is this low-carb potato frittata, which is perfect for breakfast, brunch, or a quick weeknight dinner—Pair with a side salad or sautéed vegetables for a complete and satisfying meal.
I love making this over the weekend! With leftovers, I slice the rest of it up and individually wrap them in parchment paper and store in a freezer lock bag and pop them in the freezer. This way, I can pop it in the microwave or toaster oven for a minute, add some saté sauce (and if I have time, garnish with green onions or arugula) and breakfast or lunch is served!
This recipe is a base for my potato frittata, but don't overthink it. Use up the vegetables that you have. If I happen to have some bacon that is already cooked, I'll crumble and add it. If my tomato plant has cherry tomatoes, I'll throw them in there as well. Use what you have, it's a great way to clean out the fridge and use up your veggies
If you make this recipe, be sure to tag me on Instagram at @wynnskitchen
Ingredients:
- 7 large eggs
-1/2 medium onion diced
-2 cloves of garlic minced
-1/4 cup of whole milk
- 2 tablespoons ghee (or oil of choice) I like the nutty, buttery flavor of ghee
- 3 Yukon Gold potatoes- diced
- 2 cups of chopped kale
- 1/3 cup of gruyere cheese grated (or cheese of choice)
- salt and pepper
- Wynn's Kitchen Saté Sauce
Instructions:
1. Preheat the oven to 350F
2. In a bowl, whisk the eggs, milk, dash of salt and pepper and set aside
3. Preheat a 10-inch cast iron skillet over medium heat. Add the ghee and add the onions and cook until translucent. Add the diced potatoes and minced garlic. Season with a dash of salt and pepper and cook (stirring occasionally) until the potatoes are crisp on the outside and tender on the inside. (about 10-15 minutes)
4. Add the kale and stir for about a minute until it's wilted.
5. Pour in the egg mixture and top with the cheese.
6. Transfer to the oven and bake at 350 for about 15 minutes. (you can test if it's done by inserting a toothpick. If it comes out clean, then it's ready)
7. Serve warm with Wynn's Kitchen Saté sauce
INGREDIENTS:
-
7 large eggs
-
1/2 medium onion diced
-
2 cloves of garlic minced
-
1/4 cup of whole milk
-
2 tablespoons ghee
-
3 Yukon Gold potatoes- diced
-
2 cups of chopped kale
-
1/3 cup of gruyere cheese grated
-
salt and pepper
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DIRECTIONS:
-
Step 1:
Preheat the oven to 350F -
Step 2:
In a bowl, whisk the eggs, milk, dash of salt and pepper and set aside -
Step 3:
Preheat a 10-inch cast iron skillet over medium heat. Add the ghee and add the onions and cook until translucent. Add the diced potatoes and minced garlic. Season with a dash of salt and pepper and cook (stirring occasionally) until the potatoes are crisp on the outside and tender on the inside. (about 10-15 minutes) -
Step 4:
Add the kale and stir for about a minute until it's wilted. -
Step 5:
Pour in the egg mixture and top with the cheese. -
Step 6:
Transfer to the oven and bake at 350 for about 20 minutes. Serve warm with saté sauce
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