Turkey, Kale, and Potato Frittata

Kate-O's Note:

Haven't cooked this yet...the original recipe calls for chicken sausage but I plan to sub ground turkey, so I'm entering it here to get the nutrition info.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 8

Yield: 1.0 frittata

• 8 eggs
• 1 tablespoon olive oil, separated
• 1/2 lb lean ground turkey
• 1/2 onion, chopped
• 5 small potatoes
• 2 cups kale, chopped
• 1/4 cup goat cheese

Directions:

1. Place rack about 8 inches from top of oven and preheat the broiler.
2. Crack eggs into a large mixing bowl and beat them until well-mixed.
3. Heat half of the olive oil in a pan over medium heat. Add turkey and onion and cook until turkey is no longer pink. Drain off any excess oil and set aside. Wipe out the pan with a paper towel.
4. Slice the potatoes very thin with a knife or a mandoline. Add the other half of the olive oil to the pan and cook potatoes until soft, about 3 minutes. Add kale and continue cooking until kale is wilted and soft, about 1 minute.
5. Scatter the ground meat over the kale and potatoes. Add eggs to the pan. Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Cook until the bottom and sides are barely set, about 3 minutes.
6. Sprinkle the goat cheese on top of the frittata. Place under the broiler until the top is lightly browned, about 3 minutes.
7. Slide the frittata onto a large plate and cut into 8 wedges.