Eggs, potatoes, feta and greens come together in this sustaining breakfast that can be prepped in advance and enjoyed throughout the week. A beloved Caribbean vegetable, callaloo adds bright color to this frittata. Alternatively, you can use any dark leafy green as a substitute.
- 2 medium potatoes
- 6 large eggs
- ¼ cup whole milk
- ¼ cup crumbled feta cheese
- ¼ teaspoon salt
- 1 tablespoon olive oil
- ¼ medium onion chopped
- 2 cups callaloo leaves and soft stems finely chopped
- Cracked black pepper for garnish
- 8 slices whole-grain toast
Preheat oven to 350°F.
Bring a small pot of water to a boil. Peel potatoes and cut into 1/2-inch pieces. Add the potatoes to the boiling water and cook until tender, about 7 minutes. Drain; set aside.
Whisk eggs in a medium bowl. Add milk, feta and salt; whisk to combine.
Heat oil in a well-seasoned 10-inch cast-iron skillet over medium-low heat. Add onion; cook, stirring constantly, until softened, about 1 minute. Add greens; cook, stirring, until wilted, 2 to 3 minutes. Add the potatoes; cook, stirring frequently, until the potatoes are dry, about 1 minute. Pour in the egg mixture; mix until the greens and potatoes are evenly distributed. Cook, undisturbed, for 5 minutes.
Transfer the skillet to the oven and bake until the middle is just set, 15 to 20 minutes.
Season the frittata with cracked pepper, if desired. Slice into 4 pieces and serve with toast.
You can find more details for this recipe at eatingwell.com: Callaloo Frittata