Sweet Potato Kale Frittata

Serves: 4

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!

Yield: Serves: 4
Prep Time:
Cook Time:
Total Time:


6 large eggs
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
2 cloves garlic
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.

Source: countryliving.com

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