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
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.
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