2 In The Kitchen: Chef Amanda Freitag’s Kale, Eggwhite Ricotta Frittata

Amanda Freitag is part of next month’s South Beach Wine & Food Festival Feb 21-24, a food and wine festival in Miami where many celebrity chefs are donating their time to raise money for charities.

For more information on the South Beach Wine & Food Festival, click here.

Click here to print a copy of this recipe (pdf)

Her event at the fest is called “A List Brunch.”

Freitag will make her kale and egg white dish with avocado and a homemade hot sauce or pickles.


By Chef Amanda Freitag

Serves 4-6


3 Tbsp. extra virgin olive oil

8 oz egg whites

1 ½ cups kale, cooked & chopped

2 scallions, chopped thinly

1/2 cup red bliss potatoes, cooked, diced

1/2 cup ricotta cheese

Salt & pepper to taste


Preheat oven to 375 degrees. In a large 10 inch non-stick oven ready skillet heat 3 Tbsp olive oil over medium heat.  In a bowl, combine the egg whites, cooked kale, potatoes and ricotta and beat together. Add the chopped scallion to the oil and sauté for one minute. Add the egg white vegetable mixture into the pan.

Let the sides and the bottom of the frittata cook stovetop and then place in the oven to finish cooking.  Cook the frittata for 8-10 minutes or until center is firm. Remove from the oven and let cool slightly.

Cut into wedges and serve with fresh avocado slices.

Optional: Serve with hot sauce or pickled cherry peppers

Giving Tuesday
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