Kale, sweet potato and goat cheese frittata
Prep
5 min
Total
30 min
Serves
4
You can whip together this gorgeous frittata jammed with immune-boosting nutrients (thank you, kale and sweet potato) like a boss since it’s so darn easy. Did we mention frittatas swallow up leftovers and make them look like a brand spanking new dish? Oh, eggs, we love you.
Advertisement
Ingredients
1 tbsp (15 mL)
butter
1/2
yellow onion, chopped
1 cup (250 mL)
finely diced, peeled sweet potato, (about 1/2 large potato)
1 clove
garlic, chopped
1 cup (250 mL)
fresh or frozen chopped kale
6
eggs
1/4 cup (60 mL)
sour cream, or creme fraiche
1 tbsp (15 mL)
coarsely chopped flat-leaf parsley
1/4 cup (60 mL)
crumbled goat cheese
Salt and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a 9-inch (23 cm) cast-iron or other oven-safe skillet, melt the butter over medium heat. Add the onions and sweet potato and cook, stirring often, until softened, about 5 minutes. Add the garlic and kale and cook for another 3 to 5 minutes, until kale wilts and garlic is translucent.
- Meanwhile, in a large bowl, whisk together the eggs, sour cream and parsley; stir in the goat cheese and season with salt and pepper.
- Pour egg mixture over potatoes and kale, shaking the pan to help the eggs evenly distribute around the vegetables. Cook the frittata, without stirring, until the edges begin to set, about 3 minutes.
- Place pan in the oven and bake for about 20 minutes, or until the frittata is set. Turn the oven to broil and cook for 1 more minute, or until the frittata is golden brown.