Colourful Sweet Potato and Kale Frittata

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!

ready to cook

Ingredients

  • 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

food prep

  1. Preheat oven to 400F.  Steam sweet potato cubes until soft.
  2. Whisk eggs, mustard and vinegar together.  Season with salt and pepper.
  3. 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).
  4. Add kale and saute for another 2 minutes, until wilted.
  5. Add sweet potato and toss to blend, arranging vegetables over bottom of skillet.
  6. Carefully pour eggs over vegetables without displacing.  Cook on stovetop for 3 minutes, until bottom is set.
  7. Transfer skillet to oven.  Bake for 10 minutes or until set in centre.
  8. (I added goat cheese here and put back in oven for another minute)
  9. 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

vegetarian frittata

So colourful and tasty – how could you go wrong?