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Frittata with zucchini, kale and potatoes

Recipe by:Chef Kendra Baker
The Picnic Basket, Santa Cruz


  • 4 small Yukon Gold potatoes, sliced
    1/2 yellow onion, sliced
    1/2 bunch kale, stems removed
    and roughly chopped
    2 tsp. olive oil
    1 green zucchini, sliced
    1 quart egg whites (24 eggs)
    3 cups cream
    1 tsp. salt
    1 cup crumbled feta cheese
    1 cup shredded Jack cheese


Preheat oven to 350 degrees. Sauté potatoes, onions and kale in olive oil until potatoes are just tender, about 15 minutes. Stir in zucchini and cook an additional 2 minutes. Set aside to cool. Whisk together egg whites, cream and salt. Toss together all ingredients, including cheese, and pour into a greased cast iron skillet. Bake for 45 minutes or until set.

Serves 12

Photo: © 2018 Richard Green

Califonia Bountiful