Kale, Potato and Irish Cheddar Frittata
I love frittatas, make ahead for an easy breakfast to pull out on busy mornings!
    Ingredients
    Instructions
    1. Preheat broiler and adjust rack to about 4 inches from heat source (or preheat oven to 400F).
    2. Heat butter and olive oil in a 9-inch, oven-safe cast-iron pan or nonstick skillet over medium heat. Add potatoes and cook until golden, about 3 minutes, flip and cook on other side for another minute. Add scallions and stir for a couple of minutes until they begin to caramelize.
    3. Add kale and cook until wilted, 3 or 4 minutes more. Season with a pinch of salt and a couple grinds of pepper.
    4. Lightly beat eggs in a bowl. Whisk in milk or cream, tarragon, and a pinch of salt and black pepper.
    5. Pour egg mixture into skillet and gently shake pan to distribute (I do not stir with a spoon as this can cause the eggs to stick to the pan). Cook for about a minute to set the bottom of the egg mixture. Scatter cheddar and roasted garlic (if using) over the top.
    6. Transfer skillet to broiler and cook until the top of the frittata is bubbling and browned (this should take between 3 and 5 minutes depending on the intensity of the broiler – keep a close eye on the frittata so it doesn’t burn). If using oven, bake for 8 to 10 minutes until cooked through and golden brown on top.
    7. Remove skillet from broiler or oven and allow frittata to rest for a few minutes before serving. Garnish with chives and/or parsley.
    Recipe Notes

    Adapted from The Feed Feed (www.tehfeedfeed.com)