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TATER & VEGGIE FRITTATA

Active Time : 20 minutes
Total Time : 45 minutes
Serves : 8 servings
INGREDIENTS
  • 12 organic large brown eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces Culinary Circle Crumbled Feta Cheese
  • 1 tablespoon organic extra virgin olive oil
  • 1 cup sliced onion
  • 1 cup sliced red bell pepper slices cut in half
  • 2 1/2 cups frozen potato puffs thawed
  • 2 cups chopped organic baby kale
  • - organic cayenne pepper
DIRECTIONS

In large mixing bowl, whisk eggs; salt and pepper to taste. Stir in feta; set aside.

In large oven-proof non-stick skillet, heat oil over medium-high heat. Add onions and peppers; salt and pepper to taste. Saut� until softened (about 3-5 minutes). Add thawed potato puffs; saut� until browned, breaking apart slightly.

Add kale and cayenne to taste; saut� until wilted. Pour in egg mixture; let cook 1 minute. Transfer to a preheated 375�F oven; bake until eggs are just set (about 20-25 minutes) or until desired doneness.