From the Boston Organics basket, this uses some of the kale, all of the potato and the onion from last week. Recipe taken from here, with a few changes.
Ingredients:
1) Preheat oven to 400F/205C.
2) In a large pan, heat 3 TBSP of the olive oil.
3) Add onion and potatoes, cook 10 minutes. You will have to stir it as the potatoes will stick a bit--not constantly, just every 2 minutes or so.
4) Add kale and salt and pepper, cook for 7-10 minutes.
5) In a large bowl, beat the eggs.
6) Add potato mixture to the sauce pan and stir to coat.
7) Add 1 TBSP olive oil to the same sauce pan, being sure that it coats the whole pan.
8) Add potato-egg mixture and bake for 20 minutes.
Ingredients:
- 4 TBSP olive oil
- 1 onion, chopped
- 1 1/2 lbs potatoes, sliced very thin
- 12-14 stems kale, stalk discarded and leaves chopped
- salt and pepper
- 6 eggs
1) Preheat oven to 400F/205C.
2) In a large pan, heat 3 TBSP of the olive oil.
3) Add onion and potatoes, cook 10 minutes. You will have to stir it as the potatoes will stick a bit--not constantly, just every 2 minutes or so.
4) Add kale and salt and pepper, cook for 7-10 minutes.
5) In a large bowl, beat the eggs.
6) Add potato mixture to the sauce pan and stir to coat.
7) Add 1 TBSP olive oil to the same sauce pan, being sure that it coats the whole pan.
8) Add potato-egg mixture and bake for 20 minutes.
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