Callaloo Frittata
Eggs, potatoes, feta and greens come together in this sustaining breakfast that can be prepped in advance and enjoyed throughout the week. A beloved Caribbean vegetable, callaloo adds bright color to this frittata. Alternatively, you can use any dark leafy green as a substitute.
Eggs, potatoes, feta and greens come together in this sustaining breakfast that can be prepped in advance and enjoyed throughout the week. A beloved Caribbean vegetable, callaloo adds bright color to this frittata. Alternatively, you can use any dark leafy green as a substitute.
Ingredients
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2 medium potatoes
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6 large eggs
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¼ cup whole milk
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¼ cup crumbled feta cheese
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¼ teaspoon salt
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1 tablespoon olive oil
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¼ medium onion, chopped
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2 cups callaloo leaves and soft stems, finely chopped
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Cracked black pepper for garnish
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8 slices whole-grain toast
Method
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Preheat oven to 350°F.
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Bring a small pot of water to a boil. Peel potatoes and cut into 1/2-inch pieces. Add the potatoes to the boiling water and cook until tender, about 7 minutes. Drain; set aside.
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Whisk eggs in a medium bowl. Add milk, feta and salt; whisk to combine.
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Heat oil in a well-seasoned 10-inch cast-iron skillet over medium-low heat. Add onion; cook, stirring constantly, until softened, about 1 minute. Add greens; cook, stirring, until wilted, 2 to 3 minutes. Add the potatoes; cook, stirring frequently, until the potatoes are dry, about 1 minute. Pour in the egg mixture; mix until the greens and potatoes are evenly distributed. Cook, undisturbed, for 5 minutes.
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Transfer the skillet to the oven and bake until the middle is just set, 15 to 20 minutes.
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Season the frittata with cracked pepper, if desired. Slice into 4 pieces and serve with toast.
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