Amanda Freitag: Along with chef duties at The Harrison in TriBeCa, Freitag battled Bobby Flay on “
Amanda Freitag's kale, egg white, ricotta frittata
3 tablespoons extra virgin olive oil
1 cup egg whites
1 1/2 cups kale, cooked, chopped
1/2 cup red bliss potatoes, cooked, diced
1/2 cup ricotta cheese
Salt and freshly ground pepper, to taste
2 scallions, chopped thinly
1 Preheat oven to 375 degrees. In a 10-inch non-stick oven ready skillet heat olive oil over medium heat.
2 In a medium bowl, combine the egg whites, cooked kale, potatoes and ricotta and beat together. Season with salt and pepper.
3 Add the chopped scallion to the oil and saute for 1 minute. Add the egg white vegetable mixture into the pan. Let the sides and the bottom of the frittata cook and then place in the oven to finish cooking. Cook the frittata for 8-10 minutes or until center is firm. Remove from the oven and let cool slightly. Cut into wedges and serve with fresh avocado slices.