An easy one-skillet vegetarian frittata with nourishing ingredients.
Sweet Potato Kale Frittata
Course: Breakfast, RecipesCuisine: American, Gluten Free, Dairy Free, Nut Free
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesIngredients
8 eggs, beaten
1/2 cup onion, diced
4 garlic cloves, minced
2 cups sweet potato, chopped into bite-sized cubes
1 cup kale, stems removed and chopped
1/4 cup feta (or cheese of choice)
1.5 tbsp olive or avocado oil, divided
1/2 tsp salt
1/2 tsp pepper
1 tbsp fresh basil plus more for serving
Directions
- Preheat oven to 375°.
- Cook sweet potatoes: Spread chopped sweet potatoes on a baking sheet with 1 teaspoon of oil. Toss and then roast for about 20 minutes or until tender.
- While the sweet potatoes cook, heat 1 tbsp olive oil in a cast iron skillet over medium heat. Sauté onions and garlic for 5 minutes, until golden and tender. Add kale and sauté for another minute, until kale has just wilted.
- Remove the skillet from heat and once they are done, add sweet potatoes.
- Beat eggs: crack eggs into a large bowl, add 1/2 tsp salt and 1/2 tsp pepper, and beat well with a fork
- Add to skillet: Pour the beaten eggs into the skillet. Use a fork to press the vegetables down into the egg mixture so that the eggs cover the veggies completely. Crumble feta cheese over the top, then place the pan in the oven and bake until the center is set and lightly golden, 10 to 15 minutes.
- Serve! Cut into wedges and serve warm with a fresh basil.
- Store in the fridge for up to 5 days.
