callaloo frittata

Breakfast

Callaloo Frittata

Eggs, potatoes, feta and greens come together in this sustaining breakfast that can be prepped in advance and enjoyed throughout the week. A beloved Caribbean vegetable, callaloo adds bright color to this frittata. Alternatively, you can use any dark leafy green as a substitute.

Ingredients

2 medium potatoes
6 large eggs
¼ cup whole milk
¼ cup crumbled feta cheese
¼ teaspoon salt
1 tablespoon olive oil
¼ medium onion, chopped
2 cups callaloo leaves and soft stems, finely chopped
cracked black pepper for garnish
8 slices whole-grain toast

Directions

Preheat oven to 350°F.
Bring a small pot of water to a boil. 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.