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

Earthy kale and hearty potatoes are the highlights 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. Bonus: This dish makes an irresistible centerpiece at any brunch or dinner table.

Ingredients:
1 whole garlic bulb1/2 tablespoon olive oil3 tablespoons butter1 yellow onion, diced1 shallot, finely chopped2 medium Yukon gold potatoes, peeled and diced into 1/2" cubes1 teaspoon fresh rosemary, chopped2 cups chopped kale leaves, stems removed7 large eggs1/2 cup whole milk1 cup shredded Parmesan cheese1/4 teaspoon cumin1/4 teaspoon Kosher salt1/8 teaspoon black pepper1 tablespoon fresh chives

1. Preheat the oven to 350°F. Trim the top 1/4" off of the garlic bulb and place the bulb 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 bulb to ensure that 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, then 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 potatoes and rosemary and cover the pan. Cook until the potatoes are 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 untilingredients are well mixed. Pour the egg mixture over the vegetables in the skillet, and evenly scatter the roasted garlic cloves on top. 

5. Bake the frittata, uncovered, for 25-30 minutes or until the egg is firm and 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.