Kale & Sweet Potato Frittata Kale & Sweet Potato Frittata

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Suech and Beck

Our frittata makes a fuss-free, easily portable lunch. Enjoy it as is or sandwiched in a soft crusty roll.

  • Prep time 15 minutes
  • Total time 40 minutes

Ingredients

Method

Position rack in top third of oven; preheat to 400°F. In large bowl, whisk eggs; whisk in salt, pepper and 3 tbsp water. Set aside.

Halve sweet potato lengthwise; cut crosswise into 1/4-inch thick slices to make 2 cups. In 10-inch cast-iron or ovenproof skillet, heat 1 tbsp of the oil over medium heat; cook sweet potato in single layer, flipping once, until tender, about 8 minutes. Transfer to plate. 

Add remaining oil to pan; cook kale and green onions, stirring occasionally, until kale is wilted, about 2 minutes. 

Return sweet potato to pan; stir to combine. Pour in egg mixture; cook, running spatula along edge to let egg mixture flow underneath, until edge starts to pull away from pan, 4 to 5 minutes. Sprinkle with feta. 

Bake until light golden and set, about 8 minutes; broil for 1 minute. Cut into wedges; top with microgreens (if using).

Makes 4 to 6 servings.

WINE PAIRING

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Château des Charmes Sauvignon Blanc, Estate Grown & Bottled, $15.95 750 mL bottle

 

Nutritional facts Per each of 6 servings: about

  • Fibre 2 g
  • Sodium 535 mg
  • Sugars 5 g
  • Protein 13 g
  • Calories 236
  • Total fat 16 g
  • Potassium 330 mg
  • Cholesterol 331 mg
  • Saturated fat 5 g
  • Total carbohydrate 10 g
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Lunch & Dinner

Kale & Sweet Potato Frittata

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