Potato and Leek Frittata with Kale Chips

Here’s a chip your toddlers don’t need to know is healthy!

You’ll Need

1

Pre-heat the oven to 350 degrees.
2

Place the potato chunks in a small sauce pan and cover with lightly salted water. Bring to a boil, reduce the heat and simmer for 5–7 minutes, or until the potatoes are fork-tender. Remove from the heat and drain well.
3

Meanwhile, heat the olive oil and butter in an oven-safe skillet. Add the leeks and sauté until slightly translucent. Add the cooked potatoes and stir to combine, and then spread the mixture evenly over the bottom of the pan.
4

In a medium mixing bowl whisk together the eggs, cream, salt and pepper.
5

Pour the egg mixture over the vegetables. Top with the chopped rosemary, and transfer the skillet to the pre-heated oven, cooking for 15 minutes or until the top is set.
6

Remove from the oven and serve with kale chips.
7

Pre-heat the oven to 350 degrees.
8

Wash and dry the kale. Remove the centre ribs and stems, and cut into large pieces.
9

Lay the kale in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, salt and lemon zest.
10

Massage the oil and seasonings into the kale evenly, coating the leaves.
11

Bake for 15–20 minutes, or until dark green and crispy (but not browned).