Potato, Spinach and Kale Frittata
Makes 4-6 servings
6 whole eggs, beaten
2 egg whites, beaten to foamy, soft peaks
1 leek, finely sliced, soaked, drained and dried
2 small red potatoes, cut in half lengthwise and then sliced into thin half moon slices
1 heaping cup kale, roughly chopped
1 heaping cup spinach, roughly chopped
1/2 cup olive oil
1/2 teaspoon coarse sea salt
1/4 cup prosciutto, cut into small dice
In a 10-inch skillet, pour the olive oil. Over medium heat, poach the leeks for about 2 minutes until they start to become soft. Add the potato slices and poach, over low heat, for an additional 10 minutes. Add the prosciutto bits and cook over medium heat to crisp up the prosciutto stirring frequently.
In the meantime, beat the eggs in one bowl with 1/2 teaspoon of sea salt. Beat the egg whites in another bowl, until soft, foamy peaks form.
Move the vegetables from the oil in the pan into the whole egg mixture. Incorporate the kale and spinach as well. Then fold in the beaten egg whites and mix well.
Remove most of the oil from the skillet, leaving about 1-2 tablespoons. Over low heat, pour the egg mixture into the pan. Cook for about 5 minutes, pushing the sides in with a wooden spoon or spatula, in order to create rounded sides. Place a plate or flat cover over the frittata and flip it over onto the plate. Then slide it back into the skillet. Cook for another 5 minutes or so until eggs are set.
Can be served warm or cold.
Slightly adapted from The Saffron Girl