3 tbsp Rolling Meadow Dairy Unsalted Butter
1 large sweet potato, cut into 1/4-inch cubes (about 2 cups)
4 cups chopped kale leaves
2 shallots, thinly sliced
3 cloves garlic, minced
1/2 tsp dried sage
1/2 tsp dried thyme
1 cup Rolling Meadow Dairy 2% Milk
1 cup shredded aged Cheddar cheese, divided
1 tsp salt
1/2 tsp pepper
1 tbsp chopped fresh parsley
1. Preheat oven to 425°F. Melt butter in ovenproof skillet set over medium heat; cook sweet potato, stirring occasionally, for 8 to 10 minutes or until softened. Add kale, shallots, garlic, sage and thyme; cook for 3 to 5 minutes or until shallots and garlic are tender and kale is wilted. Set aside.
2. In bowl, whisk eggs; stir in milk, 1/2 cup Cheddar cheese, salt and pepper. Pour mixture over vegetables in skillet; shake pan lightly to distribute evenly. Sprinkle remaining Cheddar cheese over top; cook for 3 to 5 minutes or until frittata is slightly set but still jiggles slightly.
3. Transfer skillet to oven; bake for about 15 minutes or until eggs are puffed and set, and edges are golden. Sprinkle with parsley.
Tip: As an added indulgence, add diced pancetta or chopped bacon to the sweet potatoes while they are cooking.