Potato Kale Tomato Skillet with Egg Ribbons
Crisp-tender potatoes, kale, and tomatoes make a hearty Mediterranean dinner skillet with thin egg ribbons folded in as an accent.
- egg accent
- family dinner
- Gluten-Free
- Mediterranean
- plant-based
- skillet dinner
- vegetable-forward
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
grape tomatoes, halved · 20 Ounce
Kroger® Fresh Grape Tomatoes
100%
Details
kale, tough stems removed and leaves chopped · 8 Ounce
Kroger® Chopped Kale Bagged Salad
80%
Details
Yukon Gold potatoes, scrubbed and cut into 1/2-inch wedges · 2 Pound
Simple Truth Organic® Gold Potatoes
67%
Details
red onion, thinly sliced · 1 Each
Jumbo Red Onions
50%
Details
garlic, minced · 3 Count
Garlic
Sale
30%
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large eggs, beaten · 2 Each
Kroger® Grade A Large White Eggs
17%
Details
lemon, zested and juiced · 1 Each
Kroger® Fresh Lemons Bag
13%
Details
extra-virgin olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Details
dried oregano · 1 Teaspoon
Kroger® Oregano Leaves Shaker
8%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
fine sea salt · 1.25 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
2%
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water · 0.5 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Yukon Gold potatoes-2 lb
- grape tomatoes-20 oz
- kale-8 oz
- large eggs-2 each
- garlic-3 cloves
- water-1/2 cup
- red onion-1 each
- lemon-1 each
- extra-virgin olive oil-1/4 cup
- fine sea salt-1 1/4 teaspoons
- dried oregano-1 teaspoon
- black pepper-1/2 teaspoon
Prep the vegetables: cut the potatoes, chop the kale, halve the tomatoes, slice the onion, and mince the garlic. Beat the eggs in a bowl with 1/8 teaspoon salt, and keep the lemon zest and juice ready.
Keep fingertips tucked and the knife blade angled away while cutting the vegetables.
Heat 1 teaspoon olive oil in the skillet over medium heat. Add the eggs, tilt into a thin sheet, and cook just until set, 45 to 60 seconds; transfer to the cutting board and slice into thin ribbons.
Cook the egg sheet until fully set before slicing it into ribbons.
Add 3 tablespoons olive oil to the skillet over medium-high heat. Add the potatoes and 1/2 teaspoon salt, spread into an even layer, cook undisturbed for 5 minutes, then turn and brown for 5 minutes more.
Use caution when adding potatoes to hot oil to reduce splatter burns.
Add the water, cover, and cook the potatoes until nearly tender, 8 to 10 minutes. Uncover and cook until the water evaporates and the potato edges look lightly crisp, 2 to 3 minutes.
Lift the lid away from your face and hands so trapped steam can escape safely.
Add the remaining olive oil and the red onion. Cook, stirring often, until the onion softens, about 3 minutes; add the garlic, oregano, black pepper, and remaining salt, then cook until fragrant, about 30 seconds.
Add the kale and grape tomatoes. Cover and cook until the kale wilts and the tomatoes begin to slump, 4 to 5 minutes, stirring once halfway through.
Open the lid carefully when stirring, as steam can burn.
Remove from the heat. Add the lemon zest, lemon juice, and egg ribbons, then fold gently just until combined and keep the ribbons visible.
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