Sweet Potato Kale Frittata
A delicious and easy frittata that is perfect for breakfast, lunch, or dinner. Don't like kale? Substitute spinach.
Dovetailing tip: You prepared the cubed sweet potatoes when preparing Meal 1. Time saved in the kitchen!
|1 cup||half and half|
|1 teaspoon||kosher salt|
|1/2 teaspoon||freshly ground pepper|
|2 cups||sweet potatoes, peeled and cut in 1/2" cubes|
|2 tablespoons||olive oil|
|2 cups||firmly packed chopped spinach or kale|
|1/2||small red onion|
|3 ounces||goat cheese|
Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
Bake at 350 degrees F 10 to 14 minutes or until set.