Frittata with Tender Tuscan Kale & Potatoes

FRITTATA WITH TENDER TUSCAN KALE AND POTATOES
a frittata for one

2 eggs
2 tblsp parmesan, freshly grated
a handful of broccoletti of Tuscan kale
1 small potato, peeled and diced
chili pepper, optional
garlic, whole or chopped
salt
extra-virgin olive oil

- Whisk egg and parmesan quickly.
- Start cooking the potato in olive oil together with the garlic and chili pepper. When it begins to soften, add the kale, salt and a little water.
- Let it cook until tender, then add the eggs.
- Fry on both sides and serve immediately.

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