Sweet Potato & Kale Frittata
Breakfast for dinner? SIGN ME UP!
No, but really. I love a fritatta. This is a super savory meal recipe so you can eat this any time of day.
When I am looking to eat a high protein, quick and easy meal- this is my go-to recipe.
I use my cast-iron skillet to make this dish, but if you don’t have one, you can use any oven-safe skillet. Just note that if you use an oven-safe, stainless steel skillet, you will need to add extra oil to grease the pan to prevent sticking.
This is also a great dish to bring someone if they just had a baby. It holds up really well and it is nourishing.
Sweet Potato & Kale Frittata
Mostly Adapted from Eating Bird Food
Ingredients
1 Tablespoon olive oil, divided
1/2 cup shallots, sliced or chopped
1 1/2 cups de-stemmed kale, chopped
8 eggs
1/4 teaspoon sea salt
2 ounces soft goat cheese
2 cups sweet potatoes chopped into bite-size pieces
Instructions
Preheat oven: Preheat the oven to 375ºF.
Roast 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.
Sauté veggies: In the meantime, melt remaining 2 teaspoons oil in an ovenproof skillet over medium heat. Add the onion and sauté until tender and golden, 8 to 10 minutes. Add the kale and cook for another minute, until kale has just wilted. Remove from heat and add roasted sweet potatoes once they're done.
Beat eggs: Crack the eggs into a large bowl, add the salt and beat well with a fork.
Add to skillet: Pour the beaten eggs into the skillet and use the fork to press the vegetables down into the egg mixture so that the eggs cover the veggies completely. Crumble the goat 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. My husband adds a drizzle of hot sauce on top.
Store: Frittata will keep in the fridge for up to 5 days.