Black Gold Farms/Better with Reds did sponsor this post, provide red potatoes and provide the prizes, but as always all opinions are 100% mine! I truly love Black Gold Farms and red potatoes!
A frittata is one of the only ways that I’ll eat eggs. I think it’s probably because most of the time I pack frittatas full of other things so I can’t really taste the eggs. (I do love hard boiled eggs and deviled eggs haha so I’m just weird I guess)
Big Bear however loves eggs so I do make them from time to time. Plus, eggs are pretty good for you so that’s another good reason to make them. As I’ve said many, MANY times before, BigBear also loves potatoes, so hello… a frittata that’s literally packed with red potatoes?! Of course he’d like that! He actually came up with this idea when I was trying to come up with a Healthy Red Potato recipe to share with you this week!
This week, with the help of Black Gold Farms and Body Media, I’ve brought together 12 fantastic bloggers to share Healthy Red Potato recipes with you this week for “Healthy Living in the New Year” with Better With Reds!! Also there is a HUGE giveaway at the bottom of this post do don’t miss that!
(I’ll be posting links to everyone’s Healthy Red Potato Recipes at the bottom of this post as they start to go live throughout the week!!)
Also on Wednesday January 22nd at 8pm EST we’ll be having a Twitter Chat using the hashtag #HealthyChoices , so make sure to stop by! We’ll be talking about red potatoes, healthy recipes and we’ll be giving away some awesome prizes!
With this recipe I also wanted to share these “Black Gold Farm Roasties” with you! When I went to visit the Black Gold Farms last June I got to check out these cute little packages and I fell in love with them. We love red potatoes anyways but these “Black Gold Farm Roasties” have the red potatoes and seasoning mix together in one great little package! They partnered with McCormick to bring out this wonderful product that makes the perfect side dish for any dinner!
I may not have used them as a side dish for frittata but they were just as good! After roasting them I had them sitting on the oven to cool while I put together the frittata and I just couldn’t stop snacking on them! I used the “Roasted Italian Herb” flavor for this frittata and I just love that I didn’t have to add any other seasonings to it!
1 package of “Roasted Italians Herb Potato”mix
2 cups sliced mushrooms
6 oz feta cheese, crumbled
1 bunch of kale, stems and middle rib removed (I got about 8 cups worth of kale)
(This is probably one of the first time I’ve cooked with feta, I’ve only had it in salads before! I think I’ll be using it more often! )
Preheat oven to 400F.
Wash and dry the red potatoes. Cube red potatoes and place into a large bowl.
Add 2 tablespoons of olive oil into the bowl with the potatoes and mix well to coat.
Sprinkle 1 package of “Roasted Italians Herb Potato”mix into the bowl of potatoes and mix well.
Pour potatoes onto a sheet pan; spread into one single layer.
Bake for 30 minutes.
Turn oven down to 350F.
In a 10 or 12 inch oven proof skillet, heat 2 tablespoons of olive oil over medium heat.
Add in the mushrooms and cook until tender.
Add half of the kale; cook until wilted.
Add the rest of the kale and cook until wilted and tender.
Crack the eggs into a bowl and whisk together.
Add the roasted potatoes to the mushroom and kale mixture. Stir!
Sprinkle with the feta cheese and mix well.
Pour in the eggs and stir to combine everything.
Cover and cook for 7 minutes.
Remove lid and place skillet into oven for 12-15 minutes or until cooked all the way through.
To brown the top, place under the broiler for about 3 minutes.
Remove from oven and let cool.
Serve the frittata warm or at room temperature.
Look at all of those red potatoes in there! This frittata is literally packed to the rim with seasoned, roasted, red potatoes and it is so, so good!
Red potatoes in pretty much every bite!
Red Potatoes ✓
Twitter: https://twitter.com/betterwithreds (@BetterWithReds)
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