This kale, sweet potato frittata is the perfect weekend crowd pleaser. Family and friends will love sitting around and enjoying this flavorful egg dish.
Who doesn’t love a good frittata in the morning? Scrambled eggs and egg sandwiches can get old really quick. My hubby is the ultimate egg sandwich maker, I enjoy one at least twice a week for a quick morning breakfast. But sometimes on a lazy Saturday or Sunday I want to stay home with my slippers on, coffee in hand, and whip up a delicious tasting frittata.
Frittatas should be called the “clean out your fridge egg dish” because really that’s what it is. Any kind of veggie will work-broccoli, asparagus, peppers, any kind of cheese, and a variety of meats-chicken sausage, ham, etc. This frittata has one of my favorite leafy greens- Kale!
If you aren’t a kale lover, you need to get on board. Homemade roasted kale chips taste AMAZING and guess what, that’s what’s in this recipe. For another meal with roasted kale try this quinoa bowl. So for any of you doubters out there, did you know (according to WebMD) kale has nearly 3 grams of protein, 2.5 grams of fiber, Vitamins A, C, and K, folate (key from brain development), and omega-3 fatty acid! That should be all you need to hear to go and try this recipe!
- 1 medium size sweet potato, washed, peeled, and cubed
- 1 tbsp olive oil
- ½ tsp salt
- 2 cups kale, washed, chopped, and cut into bite size pieces (about two large leaves)
- 8 eggs
- 1 cup milk
- Salt and pepper
- ⅓ cup grated sharp cheddar cheese
- Preheat oven to 375 degrees F
- Spread cubed sweet potato on large baking sheet.
- Drizzle 1 tbsp olive oil and ½ tsp salt. Mix together.
- Bake for 10 minutes, then add the kale and toss together. Bake for another 10 minutes.
- Meanwhile combine the eggs, milk, salt, and pepper in a large mixing bowl. Stir.
- Once the sweet potatoes and kale are done cooking, add them to the egg mixture. Stir.
- Pour into a large cast iron skillet. Sprinkle cheese on top.
- Bake at 375 F for 30 minutes.
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