Kale and Artichoke Frittata with Asiago - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food

Ingredients

• 3 tablespoons olive oil, divided
• 2 small Yukon gold potatoes, chopped
• 1 medium onion, chopped
• 8 eggs, beaten
• ¼ cup milk
• ¼ teaspoon salt
• ½ teaspoon pepper
• ⅓ cup shredded Asiago cheese, divided (can substitute Parmigiano-Reggiano or Pecorino Romano)
• 1 cup chopped artichoke hearts
• 1 bunch Tuscan kale, stems removed, leaves chopped