This Sweet Potato and Kale Frittata is a hearty, nutritious meal that perfectly balances sweet and savory flavors. Perfect for any time of the day, it's an easy way to get your veggies in while enjoying a delicious, satisfying dish.
Sweet potato is the star here, offering a natural sweetness and a hearty texture that complements the other ingredients. Olive oil helps roast the sweet potatoes to perfection and adds a subtle flavor. Onion adds depth and a hint of sweetness when sautéed. Garlic brings its signature aromatic flavor, enhancing the overall taste. Kale is nutrient-dense and adds a nice earthy touch to the dish. Eggs provide the base for the frittata, binding everything together while adding protein. Milk keeps the eggs light and fluffy. Feta cheese offers a tangy contrast to the sweet potatoes and adds creaminess. Finally, salt and pepper are essential for seasoning and bringing out the flavors of all the ingredients.
This frittata pairs well with a light side salad dressed with lemon vinaigrette. For a hearty breakfast, serve it alongside some whole-grain toast or a slice of sourdough. If you're looking for a lighter option, enjoy it as is with a dollop of Greek yogurt or a side of fresh fruit.
First, preheat your oven to 400°F (200°C). While it warms up, toss your diced sweet potato with a tablespoon of olive oil, a pinch of salt, and a dash of pepper. Spread them on a baking sheet and pop them in the oven for about 20-25 minutes. You want them tender and just starting to caramelize.
As the sweet potatoes roast, take your oven-safe skillet and heat the remaining tablespoon of olive oil over medium heat. Add in the diced onion and cook it until it's translucent — this should take about 5 minutes. Stir in the minced garlic and let it cook for another minute, just until fragrant. Now, add the chopped kale. Sauté it until it wilts down, which should take around 3-4 minutes.
In a separate bowl, whisk together the eggs, milk, a pinch of salt, and a bit of pepper. Once combined, fold in the roasted sweet potatoes and the crumbled feta cheese. Pour this egg mixture over the vegetables in your skillet, gently stirring to combine everything nicely.
Let the frittata cook on the stovetop for 3-4 minutes, watching for the edges to start setting. Then, transfer the skillet to your preheated oven. Bake it for 10-12 minutes — you’re looking for a set center and a slightly golden top.
Once done, take it out and let it cool for a few minutes before slicing and serving. This short rest helps everything settle and makes slicing easier.
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