A delicious, easy, and heart-healthy sweet potato and kale frittata is perfect for breakfast, lunch, or dinner. It’s okay to eat up to seven eggs a week without increasing your risk of heart disease. This delicious frittata is a nice introduction to fall and a great way to enjoy eggs by dressing them up with colorful and delicious vegetables. Making a frittata is also quick and easy because it is made in ONE PAN – it starts on the stove then finishes in the oven.
Ingredients:
6 large eggs
1 cup half-and-half
1 tsp kosher salt
1/2 tsp freshly ground pepper
2 cups sweet potatoes
1 tbsp olive oil
2 cups firmly packed chopped kale
1/2 a small red onion
2 cloves of garlic
3 oz goat cheese
Instructions:
STEP 1 – Preheat the oven to 350 degrees F. Whisk together eggs and the next three ingredients.
STEP 2 – Sauté sweet potatoes in 1 tablespoon of hot oil in a 10-inch ovenproof nonstick skillet over medium heat for 8 to 10 minutes or until the potatoes are tender and golden; remove and keep warm. Sauté kale and the next two ingredients in the remaining 1 tablespoon of oil for 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook for 3 more minutes. Sprinkle egg mixture with goat cheese.
STEP 3 – Bake for 10 to 14 minutes or until set. Enjoy while the frittata is warm.
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