KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolk, small sweet potato, water, small yellow onion, extra virgin olive oil, kosher salt, ground pepper, kale leaves, blood orange
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F (230°C).
- In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
- Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
- In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
- Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
- Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
- Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
- Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5-6 minutes.
- Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
- Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 642 calories, Carbohydrate 64 grams, Fat 27 grams, Fiber 14 grams, Protein 39 grams, Sugar 24 grams
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promise Damian
[email protected]Meh.
Shahb Khan
[email protected]Overall, I thought this frittata was just okay. It wasn't bad, but it wasn't amazing either.
Milan Todorovic
[email protected]I had trouble getting the frittata to set in the middle. I think I might have needed to cook it for a little longer.
Nala Jones
[email protected]This frittata was a little bland for my taste. I think I would add some more seasoning next time.
Gurdip Singh
[email protected]I've made this frittata several times now and it's always a hit. It's a great way to use up leftover kale and sweet potatoes.
Madina Ahmed
[email protected]This is my new favorite frittata recipe! It's so easy to make and always turns out perfectly.
Dominick Hamilton
[email protected]I made this frittata for a brunch party and it was a big hit! Everyone loved the unique flavor combination.
Andrew Kendall
[email protected]This frittata was easy to make and turned out great! I used a cast iron skillet, which gave it a nice crispy crust. The leftovers were just as good the next day.
Shania Simmons
[email protected]I'm not usually a fan of kale, but this frittata changed my mind. The kale was tender and flavorful, and the combination of sweet potato and onion was delicious. I'll definitely be making this again!
Kajooga mathias Mulumba
[email protected]This frittata was a hit with my family! The flavors of the kale, sweet potato, and onion were perfectly balanced, and the eggs were cooked to perfection. I will definitely be making this again.