A beloved Caribbean vegetable, callaloo adds bright color to this frittata.
Alternatively, you might use any dark leafy green as a substitute.
Bring a small pot of water to a boil.
Photo: Clara Gonzalez
Peel potatoes and cut into 1/2-inch pieces.
Add the potatoes to the boiling water and cook until tender, about 7 minutes.
Drain; set aside.
Whisk eggs in a medium bowl.
Add milk, feta and salt; whisk to combine.
Heat oil in a well-seasoned 10-inch cast-iron skillet over medium-low heat.
Add onion; cook, stirring constantly, until softened, about 1 minute.
Add greens; cook, stirring, until wilted, 2 to 3 minutes.
Add the potatoes; cook, stirring frequently, until the potatoes are dry, about 1 minute.
Pour in the egg mixture; mix until the greens and potatoes are evenly distributed.
Cook, undisturbed, for 5 minutes.
Transfer the skillet to the oven and bake until the middle is just set, 15 to 20 minutes.
Season the frittata with cracked pepper, if desired.
Slice into 4 pieces and serve with toast.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
