Sweet Potato and Kale Frittata with Goat Cheese

Trying to figure out what to make today for Breakfast? Lunch? Or Dinner? How about a Frittata! One of the easiest things to whip up when you’re in a quandary about what to make. It’s as simple as whisking a few eggs together, and gathering up some ingredients you have on hand. Combining them all together and cooking in a skillet on the stovetop (and maybe popping that skillet in the oven for a few minutes to brown the top).

This Sweet Potato and Kale Frittata pairs two seasonally fresh winter veggies with smooth tangy goat cheese for a savory healthy meal.

If you’ve been following this blog for a bit then you know I’m a big fan of goat cheese! It makes it’s way into many dishes I cook. Because it has a bold flavor you only need to use a small amount to add a subtle tang to any dish. If you’re not a fan of goat cheese, you can easily substitute feta or really any other type of grated or crumbled cheese.

I used baby kale in this recipe because I had a huge amount on hand (hello…green smoothies!) but you can also use curly kale leaves as well, or even spinach.

recipe from Vegetarian Times (Nov 2012 pg. 34)

Sweet Potato and Kale Frittata with Goat Cheese

Susan Randall

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 298 kcal

Ingredients

  

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• ▢ 1 medium sweet potato peeled and cut into ½ inch pieces (12oz.)
• ▢ 8 large eggs
• ▢ 1 Tbs. Dijon mustard divided
• ▢ 1 tsp. apple cider vinegar
• ▢ 1 Tbs. olive oil
• ▢ 1 small onion diced (1 cup)
• ▢ 1 cup baby kale or 4 large curly kale leaves, ribs removed and leaves torn into 2 inch pieces
• ▢ ½ cup crumbled goat cheese 2 oz. (or feta)

Instructions

 

• Preheat oven to 400F.
• In a medium microwave safe bowl, add sweet potato and ½ cup water. Cover and cook (on high power) until tender (approx. 5 min.) Drain.
• While sweet potato is cooking, whisk together in a medium bowl: eggs, mustard, vinegar and salt and pepper to taste.
• Spray a large ovenproof nonstick skillet with cooking spray. Over medium-high heat add oil. When oil is hot, add onion and cook until onion begins to soften (approx. 3 min.) Add kale and continue to cook until kale wilts but is still bright green. Add sweet potatoes and stir to blend all ingredients.
• Pour egg mixture carefully over vegetables. Cook until the bottom of the frittata is set (approx. 3 min.).
• Place the skillet in the oven and bake until the frittata is set in the center (approx. 10 min)
• Loosen the frittata from the pan with a heat-proof spatula, and carefully slide the frittata onto a plate or platter. Garnish with cheese and let set stand for a few minutes until cheese softens a bit. Cut into 4 wedges and serve.

Nutrition

Serving: 1servingCalories: 298kcalCarbohydrates: 21gProtein: 18gFat: 16gSaturated Fat: 6gCholesterol: 379mgSodium: 318mgFiber: 3gSugar: 6g

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