Sweet Potato and Kale Frittata
This nutrient-packed frittata combines the earthy sweetness of roasted sweet potatoes with the nutritious bite of kale, enhanced by the tangy richness of feta cheese. Perfect for a wholesome brunch, it brings together vibrant flavors and a satisfying texture, making it an ideal choice for vegetarians and those seeking a hearty meal.
Prep time: 15 minutesCook time: 17 minutesServes: 4
Ingredients
1 large sweet potato, peeled and diced
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups kale, chopped and stems removed
8 large eggs
1/4 cup milk
1/2 cup crumbled feta cheese
Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender.
3. In a large oven-safe skillet, heat the remaining olive oil over medium heat. Add the onion and cook until translucent.
4. Stir in the garlic and cook for another minute, then add the kale and sauté until wilted.
5. In a bowl, whisk together the eggs, milk, salt, and pepper. Fold in the roasted sweet potatoes and feta cheese.
6. Pour the egg mixture into the skillet over the vegetable mixture, stirring gently to combine.
7. Cook on the stovetop for 3-4 minutes until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and slightly golden.
9. Allow to cool for a few minutes before slicing and serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices in a skillet over medium heat or in the microwave for 1-2 minutes until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
