Sweet Potato Kale Frittata
Written by Eli Ben-YehudaOn July 5, 2020
According to Mayo Clinic, it’s okay to eat up to seven eggs a week without increasing your risk of heart disease. Eggs have about 185 mg of cholesterol that comes from the yolk, so you can ditch the yolk and make this an egg white frittata if you prefer.
- 6 large eggs
- 1 c. half-and-half
- 1 tsp. kosher salt
- 1/2 tsp. Freshly ground pepper
- 2 c. sweet potatoes
- 2 tbsp. olive oil
- 2 c. firmly packed chopped kale
- 1/2 small Red Onion
- 2 clove garlic
- 3 oz. goat cheese
1. Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
2. Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
3.Bake at 350 degrees F 10 to 14 minutes or until set.
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