2 tablespoons Olive oil
10 ounces (2 medium potatoes) white potatoes (cubed)
1 clove Garlic (minced)
1 small Bunch kale (chopped)
1 teaspoon Dijon mustard
10 Eggs (beaten)
1/2 cup Pecorino (shredded)
Preheat oven to 400°F.
Heat 1 tablespoon of oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add potatoes, season with a pinch of salt and pepper, and sauté until golden brown and tender, about 10 minutes. Remove potatoes and set aside until needed.
Add the remaining oil to the skillet and add garlic and kale and season with a pinch of salt and pepper. Sauté until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Remove from heat and place in the oven. Bake for 20 minutes or until cooked through and a toothpick inserted in the center comes out clean.
Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata to a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.