Best 4 Sweet Potato And Kale Frittata Recipes

SWEET POTATO AND KALE SPANISH FRITTATA

Steps:

• Preheat the broiler to high.
• Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
• Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.

KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY

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!

SWEET POTATO AND KALE FRITTATA

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.

KALE, SWEET POTATO AND FETA FRITTATA

Steps:

• 1. Place coconut oil in a baking tray. Place in oven and preheat to 220°C / 425°F / Gas Mark 7. 2. Once oil is hot carefully remove tray from oven and add sweet potato. Gently shake to coat sweet potato. Cook for 25-30 minutes until golden and soft. Once cooked remove sweet potato and reduce oven to 200°C / 400°F / Gas Mark 6. 3. Heat 1 teaspoon of coconut oil in a medium skillet. Add leek. Cook for 2 minutes, until softened. Add kale and cook for a further 1 minute or until wilted. Add sweet potato. 4. Combine eggs and milk. Add to pan. Dot with feta. Cook for 2 minutes or until egg base is set. Transfer to oven and cook for 2-3 minutes until set. 5. Place half frittata in a container and place in fridge for lunch tomorrow. Place remaining frittata on a plate and enjoy for dinner.