Sweet potato and kale frittata for breakfast and probably lunch and most likely dinner. Sometimes the most delicious recipes I’ve made come from trying to get rid of food in my fridge that I know is going to go bad. I consider it good karma for not being wasteful.
Ok, but for real you have to make this!!! Makes about 6 servings so you can make this on Sunday night with your meal prep and you have breakfast for the week.
Sweet Potato & Kale Frittata
- 8-10 eggs beaten
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 sweet potato chopped into small cubes
- 1 cup kale de-stemmed and chopped
- 1/4 cup feta cheese or cheese of choice
- olive or avocado oil
- kosher salt & pepper
- Greek yogurt optional
- hot sauce optional
Preheat oven to 425 degrees.
Arrange your sweet potato cubes on a sheet pan and toss to coat in a drizzle of avocado oil, salt, and pepper (I just use my hands). Bake for 10-12 minutes until potatoes are soft. Remove from the oven and set aside.
Sauté white onion and garlic in a drizzle of oil in an oven safe skillet (preferably a cast iron) for about 5 minutes on medium heat.
Add in kale, sweet potato cubes, salt & pepper and sauté for another 3-5 minutes.
Pour in beaten eggs and reduce heat to low.
Cover with a lid and it cook (don’t stir) until the top begins to set, 15 minutes or so. There can still be some liquid at the top.
Sprinkle with feta cheese and broil for about 2 minutes or until the top is cooked and slightly browned.
I like to serve mine with a scoop of Greek yogurt and hot sauce!