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
6 eggs
1 cup Rolling Meadow 2% Milk
1 cup Rolling Meadow Shredded Cheddar Cheese, divided
1 tsp salt
1/2 tsp pepper
1 tbsp chopped fresh parsley
Kale & Sweet Potato Frittata
Packed with veggies, this egg and cheese frittata is perfect for a quick lunch at home. Serve with a simple side salad or toasted baguette for an easy, balanced meal!
Prep time : 25 mins
Cook time : 35 mins
Serves : 6 people
Breakfast
Vegetarian
Gluten-Free
Long (>60 min)
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Ingredients
How To Make It
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.
4
TIP: As an added indulgence, add diced pancetta or chopped bacon to the sweet potatoes while they are cooking.