Can frittata be eaten cold?

It sure can! I personally prefer to heat it up, but you can enjoy frittata cold or room temperature as well. When I lived in Spain, I commonly ate a sandwich made of leftover Spanish tortilla (a sort of egg & potato omelette, similar to a frittata) on bread. It made a delicious lunch and would work well for a frittata.

What should I serve with frittata?

Frittatas are delicious on toast or with a simple green salad served on the side (think mixed greens or kale with a simple vinaigrette). Since these kale, potato, and onion frittatas are meatless, you could also fry up some bacon, breakfast sausage, or Canadian bacon to serve on the side.

Kale Potato and Onion Frittata – Roots and Radishes

Kale Potato and Onion Frittata

This kale, potato, and onion frittata is a creamy, cheesy, and healthy brunch option that can use the produce of the season! Frittatas are great for brunch or making ahead for protein-packed breakfasts or lunches.

Author: Tera
Prep Time: 5
Cook Time: 30
Total Time: 35 minutes
Yield: 6 large slices 1x
Category: Breakfast, Brunch
Method: Fry, Bake
Cuisine: Italian

Ingredients

Units Scale

1 tablespoon extra virgin olive oil
1/2 cup sweet onion, diced
1 cup Yukon gold potatoes, thinly sliced
2 cups curly kale, chopped
9 eggs
1/2 cup Greek yogurt (2% or whole milk)
1/2 teaspoon chile powder
1/2 teaspoon fine salt
1/4 teaspoon pepper
1 cup parmesan or sharp cheddar cheese, shredded

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Instructions

Preheat & prep. Preheat your oven to 400 degrees and start heating the extra virgin olive oil in a cast iron skillet over medium heat.
Whisk eggs. Whisk the eggs, Greek yogurt, salt, pepper, and chili powder together in a medium bowl until thoroughly combined and few yogurt clumps remain. Set aside while you sauté the veggies.
Sauté veggies. Add onions and potatoes to the cast iron skillet with a generous pinch of salt. Sauté for 15 minutes, stirring occasionally throughout, until onions are soft and potatoes are very easy to pierce with a fork. Add the kale and sauté, stirring, for 2 more minutes.
Add eggs to skillet. Pour the egg mixture over the veggies in the cast iron skillet and gently stir to evenly distribute the veggies. Allow to cook over medium heat until the edges of the frittata lighten in color.
Top with cheese. Sprinkle the shredded cheese evenly over the top of the frittata.
Bake & cool. Bake the frittata at 400 degrees for 10-14 minutes. The frittata is ready to come out of the oven when it is puffed up, no longer wet, and has a slight jiggle. Allow the frittata to cool for 5-10 minutes before serving.

Cast Iron Skillet

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Notes

1. Skillet: If you don't have cast iron, not to worry! You can use another oven-safe skillet, or use another skillet and a separate baking dish to bake. If you use the latter method, skip Step 4 and add the veggies and then egg mixture to the baking dish. Proceed with normal steps, but bake at 400 for 18-20 minutes.

Keywords: kale potato and onion frittata, healthy frittata recipe