In this hearty frittata, I pan roasted a handful of chopped creamer potatoes in some bacon fat, avocado oil, salt/pepper, dried thyme, rosemary, garlic and onion powder in a large cast iron skillet. When the potatoes were cooked through, I added some chopped green kale. I whisked about a dozen eggs with a tablespoon of almond milk and poured it into the skillet with the potatoes and kale. I threw in some halved cherry tomatoes and cooked it on the stovetop until the bottom half was set and no longer sticking to the skillet. Then I finished it off in the oven under a low broil until the top was firm. Easy peasy!

#veggies #mealprep #frittata #castironskillet #leftovers