Description
A vibrant and healthy sweet potato and kale frittata perfect for breakfast, brunch, or meal prep. Packed with nutrients and rich flavor.
Ingredients
8 large eggs
1/4 cup whole milk or heavy cream
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 cups fresh kale, chopped (stems removed)
1/2 medium onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled feta cheese (optional)
Instructions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a 10-inch oven-safe skillet (preferably cast iron), heat the olive oil over medium heat. Add the sweet potato cubes and cook, stirring occasionally, for 8-10 minutes until tender and browned.
Step 3: Add the diced onion to the skillet and sauté for another 3-4 minutes until translucent. Stir in the garlic and kale, cooking until the kale is wilted.
Step 4: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Step 5: Pour the egg mixture over the vegetables in the skillet. Tilt the pan to ensure the eggs are evenly distributed. Sprinkle with feta cheese if using.
Step 6: Let the frittata cook on the stovetop for 2 minutes without stirring to set the bottom.
Step 7: Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set in the center and the edges are lightly golden.
Step 8: Allow the frittata to cool for 5 minutes before slicing and serving.
Notes
For extra flavor, try roasting the sweet potatoes in the oven beforehand. Ensure your skillet is well-seasoned to prevent sticking.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Breakfast & Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 215mg
