Kale Frittata

I love frittata…simple.

• 2 small potato, sliced
• 6-8 organic eggs
• 1/3 cup of milk
• 1 tsp. salt
• ½ cup kale, sliced
• 3 green onions or chives, chopped
• 1 tbsp. olive or coconut oil
• 1/2 cup crumbled goats cheese
• 1 handful of sliced cherry tomatoes

1. Preheat oven to 400 F.
2. Place sliced potatoes in a saucepan and cover with cold water by 1 inch.  Bring to a boil over high heat, and then reduce heat to a simmer.  Cook until a knife inserted meets slight resistance, 5 minutes.  Remove from heat, drain water and set aside.
3. In a mixing bowl, whisk together eggs, milk and salt.  Add in kale and sprinkle with salt and pepper.   Put aside.
4. In an oven-proof pan, over medium heat oil and sauté green onions, about 4-5 minutes, on medium heat.
5. Arrange potatoes in a layer on top of onions and then pour egg mixture into the pan.  Let cook for 3- 5 minutes then sprinkle with the cheese. And tomatoes.  When the egg mixture is half set put the pan in the oven.
6. Bake for 8 minutes, until frittata is puffy and golden.
7. Remove from oven, being careful, as the handle will be really hot.
8. Cut into quarters to serve. Serves four.