SWEET POTATO AND KALE FRITTATA
Pack your breakfast frittata with good-for-you ingredients like sweet potatoes and chopped kale. Sprinkle on your favorite cheese for extra flavor.
Categories Breakfast
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Rub olive oil in 12-inch cast-iron or heavy skillet with ovenproof handle.
- In skillet, combine sweet potato, mushrooms, onion, bacon, rosemary, salt and pepper; toss lightly to mix.
- Place skillet in hot oven; roast vegetables about 25 minutes, stirring once halfway through roasting.
- Add kale to top of hot vegetables in skillet; roast 5 minutes or until kale is wilted. Remove from oven. Toss vegetables to mix. Pour beaten eggs over top; sprinkle with cheese. Stir lightly (just enough to distribute eggs among vegetables).
- Return skillet to oven; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let frittata stand at least 10 minutes before cutting into wedges to serve. Frittata can be served immediately or cooled and served at room temperature.
Nutrition Facts : ServingSize 1 Serving
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raees petersen
[email protected]This frittata is a great way to start your day. It's packed with protein and vegetables.
Famina Samo
[email protected]This is one of my favorite frittata recipes. It's always a hit when I make it.
aphrodith antaraki
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your own taste.
Robin71 Suma33
[email protected]This is a great recipe for a healthy and satisfying breakfast.
Ghazanfar Baloch
[email protected]I've made this frittata several times and it's always a hit with my family and friends.
Dani Butt
[email protected]This frittata is the perfect make-ahead breakfast or brunch.
Shaman ali Sabki
[email protected]I added some diced bell pepper and onion to my frittata and it was delicious.
Ibrahima sory Soumah
[email protected]This frittata was a great way to use up leftover sweet potatoes and kale.
Nantume Bushira
[email protected]I'm not a huge fan of sweet potatoes, but I loved the way they paired with the kale in this frittata.
Javed Shah
[email protected]This recipe is a bit time-consuming, but it's definitely worth it.
Uxman Mani
[email protected]I'm allergic to dairy, so I used almond milk instead of cow's milk and it turned out great!
Zackary Dearman
[email protected]This is a great recipe for meal prep. I made a big batch on Sunday and ate it for breakfast all week.
Rts Shanto
[email protected]I'm not a big fan of kale, but I actually really liked it in this frittata.
Kailla Sakil
[email protected]The frittata was a bit dry. I think I should have used more milk or cream.
Amber Vick
[email protected]This was a little too bland for my taste. I think I'll add some more spices next time.
Bolatito Komolafe
[email protected]I made this frittata for a brunch party and it was a huge success! Everyone loved it.
Shamraz Khan
[email protected]I love that this recipe uses sweet potatoes and kale. It's a great way to get some extra veggies into my diet.
Dankyi Miriam
[email protected]This is a great recipe for a quick and easy weekday breakfast or lunch.
Rejoice Mashayahanya
[email protected]I've never made a frittata before, but this recipe was easy to follow and turned out great! I'll definitely be making it again.
Dilkash Jalwa
[email protected]This frittata was a huge hit with my family! The sweet potatoes and kale added a nice touch of flavor and made it a really hearty and filling meal.