Potato, roast tomato & kale frittata by Nikki Heyder Recipe | The Good Carb

Ingredients

• 1 punnet cherry tomatoes
• 2 large blue or red potatoes, thinly sliced (peeler or mandoline is ideal)
• 2 tsp olive oil
• 1/2 red onion, finely sliced
• 1 cup kale, finely shredded
• 1/4 cup basil, finely shredded
• 2 tsp dried oregano
• 12 eggs, whisked
• salt and pepper