Frittata with zucchini, kale and potatoes

Chef Kendra Baker
The Picnic Basket, Santa Cruz

Although frittata is typically considered a breakfast or brunch item, chef Kendra Baker said she enjoys this dish anytime and practically anywhere. "It holds really well and it's made for picnicking," she added.

Ingredients

4 small Yukon Gold potatoes, sliced
1/2 yellow onion, sliced
1/2 bunch kale, stems removed
and roughly chopped
2 tsp. olive oil
1 green zucchini, sliced
1 quart egg whites (24 eggs)
3 cups cream
1 tsp. salt
1 cup crumbled feta cheese
1 cup shredded Jack cheese

Directions

Preheat oven to 350 degrees. Sauté potatoes, onions and kale in olive oil until potatoes are just tender, about 15 minutes. Stir in zucchini and cook an additional 2 minutes. Set aside to cool. Whisk together egg whites, cream and salt. Toss together all ingredients, including cheese, and pour into a greased cast iron skillet. Bake for 45 minutes or until set.

Serves 12