Potato Crusted Vegetable Frittata - Making Thyme for Health

Step 1

Preheat the oven to 350°F then warm one tablespoon of oil in a skillet over medium-high heat. Add the potatoes, one layer at a time (with more oil as needed) and cook on each side (about 2 mins each) until light golden brown. Set aside on a plate lined with a paper towel.

Step 2

Add the garlic, leeks and kale to the skillet and cook for 3-4 minutes then add the tomatoes and cook for another 1-2 minutes. Remove the vegetables from the skillet and set aside. Leave the skillet on the stove and reduce to medium heat.

Step 3

Using a hand mixer, beat the 8 egg whites for 30 seconds, until fluffy. Add the 5 yolks and beat for another 10 seconds.

Step 4

Next add the potatoes back to the skillet, layering them so that they form the bottom crust. Sprinkle with salt & pepper and herbs then layer the vegetables on top of the potatoes.

Step 5

Pour in the egg mixture and allow to cook for 2-3 minutes, until it starts to puff up a little. Sprinkle the top with cheese then transfer the skillet to the oven and bake for 20-25 minutes. Turn the broiler on for 5 more minutes so that the top is golden brown.

Step 6

Serve warm with a side salad or vegetable and enjoy!