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Kale and Harissa Frittata

December 9, 2017 by Nicole Collins

Is anyone finished with their Christmas shopping yet?

I AM!!!!!!!!!!!!

Not only am I finished, but the gifts are wrapped too! It’s such a great feeling! But, I’m totally the person that starts my shopping in June; so really, I probably should’ve been done in October or something.

I can’t imagine being a Christmas Eve shopper. I’m a procrastinator to the core, but that’s cutting it a little too close for me. All the crowds, and the people, and the panic of finding the right thing with minus 24 hours to go…my heart rate is rising just thinking about it.

And don’t get me started on Walmart. I do a lot of shopping at Walmart (can’t beat those prices), but I’m afraid to go anywhere near that place from Thanksgiving to mid January. I actually ordered toilet paper online from Amazon last week so I could avoid it! True story…

Though I started my shopping early, I’ve definitely done the bulk of my shopping over the last couple of weeks. So, I’ve tried to save money in other areas since all of my expendable money has been going to gifts. That means, that I’ve been doing an excellent job of cleaning out the freezer, fridge, and pantry in an effort to save some grocery bucks.

I do this about twice a year, and it really is fun to remember all of the things I’ve tucked away when they were once so irresistible to me in the grocery store. Or all of the things that I had a surplus of and stuffed in the back of my freezer.

And that’s how today’s frittata was born!

Today’s Kale and Harissa Frittata was kind of an accident, and it was 100% a “cleaning out the fridge” kind of meal. Those really are the best kind!

I had some leftover kale that I’d been storing in the freezer since my last farmer’s market trip. I had some goat cheese and green onions in the fridge from who knows what else I’ve made. And, I always have potatoes, eggs, and harissa in the fridge. I just started pulling ingredients out of the fridge, and every one of them was cool enough to get invited to this party!

Let me tell you a little trick about the potatoes. I LOVE Yukon gold potatoes soooo much, and they work perfectly in this. But, before you can put potatoes in pretty much anything, you have to cook and softened them first. That can take fooooorrrreeeevvvvveeeerrrrrrrrrrrr. And, when you’re hungry…ain’t nobody got time for that.

So, what I like to do is pop the potatoes in the microwave for a few minutes, just long enough to let them start to soften. Then, I cut them up, and I put them in a hot pan with olive oil to get nice and crispy. This helps them brown without burning, but it also turns a 25 minute job into a 10 minute one. #WINNING!

When the potatoes are perfectly crisp, we throw in some garlic and the kale to wilt down. And that’s pretty much it before adding the egg mix. This really couldn’t be easier.

The egg mix for our frittata is a simple mix of egg, milk, harissa, green onions, and s&p. So simple! The harissa adds a nice kick and heat to the frittata, but I wouldn’t necessarily call this a spicy dish. The creaminess from goat cheese we add on top definitely helps to cool things down. And even though I prefer almond milk, you can use whatever kind of milk you like or have in the fridge.

Toss it in a pan, pop it in the oven, and done! 10 minutes later, you’re eating a delicious, and might I add healthy, meal! You could serve this for breakfast and brunch with some fruit OR for lunch and dinner with a side salad. So, it’s versatile too!

I wanted to make sure I gave you guys something quick, economical, easy, healthy, and delicious today so you can focus your energy on surviving the stores, and I’m happy to say: mission accomplished!

But, I also need you focused and with a little extra calorie space in the bank; because on Wednesday, we’re going to be starting the 12 DAYS OF COOKIES! I can’t wait to share what I’ve been working on for us!

So enjoy, get your fat pants ready, and let’s eat!


Kale and Harissa Frittata

Serves: 4 Print


  • 1 tbsp olive oil, plus extra if needed

  • 1 ½ cups yukon gold potatoes (about 3 small potatoes)

  • 2 cloves garlic, minced

  • 2 cups kale, chopped

  • 8 eggs

  • ¼ cup unsweetened almond milk (or milk of your choice)

  • 2 green onions, chopped

  • 2 tbsp harissa

  • 1 tsp salt, divided, plus more to taste

  • ½ tsp pepper, divided, plus more to taste

  • 2 oz goat cheese, crumbled


  1. Preheat oven to 400 degrees. In a medium bowl, whisk eggs, milk, green onions, harissa, ½ tsp salt, and ¼ pepper together. Set aside.

  2. Pierce potatoes all over with a knife. Microwave potatoes for 5 mins. When cool enough to handle, chop potatoes in a medium sized dice. Heat 1 tbsp olive oil in a large oven safe skillet over medium high heat. Add potatoes, ½ tsp salt, and ¼ tsp pepper. Saute until softened on the inside and golden, crispy brown on the outside, stirring occasionally, about 10 mins. Add garlic, kale, and another small pinch of salt and pepper, and saute another 2-3 mins until the kale starts to wilt. If the pan gets too dry and the kale isn't wilting, add up to another tablespoon of olive oil.

  3. Pour egg mixture in to skillet over vegetables. Use a spatula to move the veggies around so everything is evenly distributed and egg has a chance to touch the bottom of the pan. Top with crumbled goat cheese. Let set for 2 minutes. Remove from heat and transfer to oven. Bake for 10 mins until golden brown around the edges and a knife inserted in the center comes out clean. Serve.

Recipe notes:

*Microwaving the potatoes before crisping them up in the pan is one of my favorite tricks! It's a way to speed up the process while ensuring the potatoes get soft on the inside without getting burnt on the outside. It's the perfect crispy/fluffy balance!

*Yukon gold potatoes are my absolute fav. I love their buttery, creamy qualities. You could use red potatoes too. I wouldn't use a russet. It's a little too starchy.

*I love kale, but I understand it's not for everyone. You could easily switch that out for fresh spinach.

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