Description
This Sweet Potato and Kale Frittata is a healthy and flavorful dish, perfect for breakfast, brunch, or a light dinner. It combines the sweetness of roasted sweet potatoes with the earthy notes of kale and protein-rich eggs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled and diced
- 2 cups chopped kale
- 1/2 cup chopped onion
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheese (cheddar or mozzarella)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a 10-inch oven-safe skillet over medium heat.
- Add diced sweet potato and cook for 8-10 minutes, or until tender.
- Stir in chopped onion and kale. Cook for 3-5 minutes, until kale wilts.
- In a medium bowl, whisk together eggs, milk, salt, and pepper.
- Pour egg mixture over the vegetables in the skillet.
- Sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until the frittata is set and lightly golden.
- Let cool slightly before serving.
Notes
- You can add other vegetables like bell peppers or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 300mg