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Sweet Potato Kale Frittata

Vegetarian Gluten-Free Low-Calorie

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Sweet potatoes are top-of-the-list comfort food for all seasons. Its natural sweetness provides long-lasting satisfaction. They are incredibly versatile and provide a wealth of health benefits. But who said they're only reserved for lunch and dinner? This delicious and easy frittata is a perfect breakfast that incorporates sweet potatoes seamlessly.

Prep Time 35 minutes

Serves: 4

Difficulty Level: Low

Sweet Potato Kale Frittata

Ingredients for veggie frittata:

Eggs - 6

Half and Half - 1 cup

Salt and Pepper - as needed

Sweet potato - 2 cups (diced)

Olive oil - 2 tbsp. (divided)

Kale - 2 packed cups (chopped)

Red onion - 1/2 (chopped)

Garlic - 2 cloves

Goat Cheese - 3 oz.

Method of preparing the veggie frittata:

Preheat the oven to 350°F. Whisk the eggs together, along with the half and half, salt and pepper. Set aside.
In an ovenproof nonstick skillet, sauté the sweet potatoes in 1 tbsp oil over medium heat for about 8-10 minutes or until tender and golden. Set aside.
In the same pan, add the remaining 1 tbsp oil and sauté the kale, onion and garlic, until the kale has wilted - about 3 to 4 minutes. Stir in the potatoes and pour the egg mixture evenly over the vegetables, cooking for 3 minutes.
Sprinkle with goat cheese. Bake at 350°F for 10 to 14 minutes or until the eggs have cooked through.

Source: Country Living

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