This is a very hearty frittata. It contains quite a few ingredients and is perfect for a brunch. This would also be great for a New Year’s Day brunch.
- 12 whole large eggs
- Salt and Pepper
- ¼ cup grated Parmesan or Romano cheese
- ½ cup grated Cheddar or Monterey Jack cheese
- 2 dashes hot sauce
- 2 tbsp butter
- 1 whole medium onion, halved and sliced thin
- 1 whole baked potato, cooled and diced
- 2 cups torn kale leaves or whole spinach leaves
- 2 whole jarred roasted red peppers, sliced thin
- ¼ cup chopped green or black olives
Preheat oven to 375 degrees. Beat together the eggs with the salt and pepper (do not over-beat, just mix until the eggs mostly come together). Stir in the grated cheeses and hot sauce and set aside.
In a large oven-proof non-stick skillet, melt the butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale or spinach, stir and cook about 1 minute. Finally, add the roasted red peppers and olives and stir until everything is hot.
Make sure all the ingredients are evenly distributed across the bottom of the skillet, and then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven. Cook 10-12 minutes, checking to make sure the eggs don’t brown too much on top. Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm.