Potato Kale and Pecorino Frittata
Ingredients
- 2 tablespoons olive oil, divided
- 10 ounces white potatoes, cubed
- Salt and pepper to taste
- 1 clove garlic, minced
- 2 cups kale, leaves stripped from stems and coarsely chopped
- 1 teaspoon Dijon mustard
- 10 large eggs, beaten
- 1/2 cup shredded Pecorino-Romano cheese
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