Inspired by all the tortilla I had in Spain, when I came across this colourful sweet potato and kale frittata, I knew I had to give it a go. Loaded with good nutrition (both kale and sweet potatoes are considered super foods…more on that later), the magazine photo had my mouth watering!
- 1 medium sweet potato, cubed
- 8 large eggs
- 1 tbsp dijon mustard
- 1 tsp apple cider vinegar
- 1 tbsp olive oil
- 1 small onion, diced (approx 1 cup)
- 4 large curly kale leaves, ribs removed, torn into 2 inch pieces
- 1/2 cup crumbled goats cheese
- Preheat oven to 400F. Steam sweet potato cubes until soft.
- Whisk eggs, mustard and vinegar together. Season with salt and pepper.
- Coat large oven proof skillet with cooking spray (makes removing the frittata considerable easier). Add oil and place over medium-high heat. Saute onions (3 minutes).
- Add kale and saute for another 2 minutes, until wilted.
- Add sweet potato and toss to blend, arranging vegetables over bottom of skillet.
- Carefully pour eggs over vegetables without displacing. Cook on stovetop for 3 minutes, until bottom is set.
- Transfer skillet to oven. Bake for 10 minutes or until set in centre.
- (I added goat cheese here and put back in oven for another minute)
- Using a heat proof spatula, loosen frittata from skillet and slide onto platter.
Nutritional breakdown based on 4 servings: 298 calories, 18g protein, 16g total fat (6g sat fat), 21g carbohydrate, 379 mg cholesterol, 318 mg sodium, 3g fibre, 6g sugars
So colourful and tasty – how could you go wrong?