Where to begin. I LOVE frittatas. I tend to be more of a savory brunch eater, so any kind of egg dish is right up my alley. But I'm here to tell you, frittatas are fabulous for quick dinners too! Just open your crisp drawer at the end of the week - any produce looking a bit limp is just great to toss together with eggs and cheese.
I like to incorporate potatoes - sweet, shredded, diced, you pick - into frittatas for a bit more substance. This particular frittata is vegetarian, but crumbled smokey bacon would pair so nicely with with the caramelized sweet potatoes. Then again, what doesn't pair well with bacon. If you're looking for a little extra zip, I'd encourage you to add a few shakes of your favorite hot sauce into the egg mixture!
Frittatas are great hot and fresh from the oven. But they are also delicious served a room temperature, making this dish a great addition to your next brunch buffet!
Kale & Sweet Potato Frittata
Ingredients
· 2 tbsp olive oil
· 1 sweet potato, peeled and diced small
· 1 tsp sweet paprika
· 1 tsp salt
· ½ tsp black pepper
· ½ red onion, diced
· 12 eggs
· 1/3 cup milk
· 1 tbsp fresh parsley, chopped
· 2 tbsp parmesan, grated
· 2 cups baby kale
· 1 oz goat cheese, chilled
Heat olive oil over medium-low heat in an oven-safe skillet or cast iron pan. Add sweet potatoes. Season with paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 20-25 minutes until the potatoes are tender. You should be able to easily pierce the potato cubes with a fork. Periodically stir so potatoes do not burn. If the potatoes are browning too quickly, reduce the temperature. Add onions. Sautee for another 2-3 minutes until translucent.
Preheat oven to 350F.
In a large mixing bowl, whisk together eggs, milk, parsley, and parmesan. Add remaining salt and pepper. Whisk until frothy. Set aside.
Over low heat, add the kale to the potato pan. Stir to combine and allow the kale to wilt slightly. Remove the pan from the heat and pour the egg mixture evenly over the potatoes and kale. Crumble goat cheese over the surface of the eggs.
Bake for 20-25 minutes until puffed and cooked through. The center of the frittata should be set.
Slice into wedges and serve.
Serves 6
Notes
I prefer to remove the frittata from the oven before the eggs dry out. As a result, sometimes the top can appear a bit pale. If you prefer a golden brown top, transfer the frittata under the broiler for the last 2 minutes – keep an eye on it so it doesn’t burn!
Gluten Free Friendly!
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