Tuesday, March 2, 2010

Goat Cheese, Potato and Kale Frittata

When I fall in love, I fall hard. Maybe it's the Scorpio in me but I am extremely passionate and quite gifted at obsessing. Husband, dancing, my 7 hours of uninterrupted sleep, these are things I LOVE! I also tend to get obsessive about food (ya think!). And because I am a sucker for structure, when I love a food I will eat it morning, noon, and night. (Yes, even if the food is chili.) Eating the same thing over and over again doesn't feel restrictive to me but rather comforting. Yes, it is safe to say spontaneity is not my forte.

My current food love is my goat cheese and greens frittata. Never in my wildest dreams did I think I would ever make, let alone fall in love with, a frittata. With its rich cholesterol laden eggs and dairy, this was a definite NO NO in the previous Jamie world of no animals fats. However since converting to conscientious omnivory, I now enjoy my organic/pasture raised animal products with measured zeal. (FYI: cholesterol from high quality meat, eggs and dairy help firm cell walls and reinforce tissue.) You should also know I never thought dairy would work its way back into my life. After an unfortunate entanglement involving Brie, Camembert, and a toilet, I decided I was allergic to all cheeses. As it turns out goat cheese, with its low levels of lactose, does quite well in the Jamie tummy. I'm still not into the rich and gooey cow's milk cheeses, but I am all about a light and tangy fresh chevre.

Before we continue, I need to say something about dairy because it hurts my soul to endorse a food with such a huge lobby behind it. I actually think Americans consume far too much dairy. Dairy, like meat, should be a lovely addition to your vegetable, bean, nut/seed, and fruit laden plate. A good way to make this transition is to think of yourself as a plant eater who dabbles in meat and dairy consumption. This will make it much easier to cast vegetables and vegetarian proteins as the star of your meal and relegate animal products to the chorus.

Also please note, not all dairy is created equal. There is a major difference between the politically-backed commercial milk companies and your local/organic dairy farmer. Organic dairy (especially raw) is higher in healthy omega 3s, and completely devoid of the hormones and antibiotics so prevalent in commercial milk products. By buying local dairy you also support your community, which needs your love far more than the larger milk conglomerates do. Lastly, too much non-organic commercial dairy can create digestive distress, breathing problems, and mucous formation. (For more info read what organic and non-organic milk does in our bodies and how the animals are treated.)

OK, back to my frittata addiction. The beauty of this dish is you can put anything you want in it. You can be spontaneous! I love how changing up ingredients is my singular version of spontaneity. Whateva! Use leeks or green garlic for the onion and substitute beet greens, broccoli, or Swiss chard for the kale. Another lovely addition might be sun-dried tomatoes with fresh parsley and thyme.

Create your own version and let me know how it goes. Be careful though, you might come down with your own frittata obsession :)

Goat Cheese, Potato and Kale Frittata
Serves 3-4

2 tablespoons extra virgin olive oil
1/2 onion, diced
1 clove garlic, chopped
1 teaspoon rosemary
2 1/2 cups kale, washed and chopped
2 teaspoons salt (plus a pinch), divided
1 1/2 cups potatoes, washed and thinly sliced
8 eggs, cracked and beaten
3-4 tablespoons chevre goat cheese
2 tablespoons fresh parsley, chopped

Set a shelf on the middle of rack the oven and preheat to 400 degrees. In a large oven proof or cast iron skillet over medium heat, warm the oil and saute the onions until translucent. Add in the garlic, rosemary, and a teaspoon of salt and cook for another 2 minutes. Toss in the chopped kale and cook until bright green, about 4 minutes. Once the greens are done cooking, take the skillet off the heat.

In the meantime, place the sliced potatoes in a saucepan with a pinch of salt and enough water to cover. Cook over medium heat, covered, until the potatoes are tender but not falling apart. Drain, let cool for 4-5 minutes, and combine with the kale and onion mixture.

In a medium bowl, whisk together the eggs and the remaining salt. Add the eggs to the skillet and stir to combine. Lastly, break up the goat cheese into teaspoon-sized bites and sprinkle it over the egg mixture.

Place the frittata into the oven and bake until firm and a bit puffy, about 20 minutes. Sprinkle with fresh parsley and serve with roasted potatoes and cabbage slaw. Enjoy!


  1. I just found your blog through foodbuzz and I love it! Your recipes look great, and your pictures are beautiful! I can't wait to try this frittata...

  2. hello,i am a small goat cheese dairy in florida and an organic csa for 100 members.
    I am always looking for recipes that utilize my products from our farm to increase sales each week. this is perfect because it features our eggs, our goatcheese, red russian kale, onions and potatoes. our members will love this. thanks for sharing.... magnoliafarms.org
    you might enjoy "the real dirt on farmers johns cookbook " very much if u order it it has lots of unusual veggie recipes .thanks again!

  3. Thank Darlene. It's my pleasure. Please just cite that the recipe came from jamieliving.blogspot.com. Many thanks! Jamie

  4. Looks delicious!

    This morning I made a Kale, Sausage, and Gruyere Frittata that was pretty dang tasty if you want to check it out. Adding potatoes would be a nice addition though.


    Great blog!


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