Kale, Potato, and Roasted Garlic Frittata
Serves 6-8

Earthy kale and hearty potatoes are the highlight of this well-balanced, satisfying frittata. Sweet and aromatic roasted garlic sits atop the fluffy egg, while nutty Parmesan is woven throughout this comfort dish — which also makes an irresistible centerpiece at any brunch or dinner table. 

Ingredients:
1 whole garlic bulb
1/2 tablespoon olive oil
3 tablespoons butter
1 yellow onion, diced
1 shallot, finely chopped
2 medium Yukon gold potatoes, peeled and diced into 1/2" pieces
1 teaspoon fresh rosemary, chopped
2 cups kale leaves, stems removed, chopped
7 large eggs
1/2 cup whole milk
1 cup Parmesan cheese, shredded
1/4 teaspoon cumin
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper
1 tablespoon fresh chives

Directions:
1. Preheat the oven to 350°F. Trim the top 1/4" off of the garlic bulb and place it in the center of a sheet of aluminum foil. Drizzle with the olive oil and wrap, securing the foil at the top of the garlic to ensure the oil does not drip out. Place the garlic in a small baking dish.
2. Roast the garlic for 40 minutes or until the cloves are deeply golden brown. Let cool slightly and carefully remove the roasted cloves from the bulb. Set them aside.
3. Meanwhile, in a large skillet over medium heat, melt the butter. Add the onion and shallot and sauté until fragrant and beginning to brown, about 8-10 minutes. Add the potato and rosemary and cover the pan. Cook until the potato is fork tender, about 10-15 minutes. Add the kale and cook until the leaves are wilted, about 5 minutes.
4. In a large bowl, combine the eggs, milk, cheese, cumin, salt, and pepper. Beat together until ingredients are well mixed. Pour the egg mixture over the vegetables in the skillet, and evenly scatted the roasted garlic on top. 
5. Bake the frittata, uncovered, for 25-30 minutes or until the egg is cooked in the center.
6. Top with fresh chives and additional salt and pepper to taste. Serve with a side salad or warm, toasted bread.