Prep
5 min
Total
30 min
Serves
4
INGREDIENTS
- 1 tbsp (15 mL) butter
- 1/2 yellow onion chopped
- 1 cup (250 mL) finely diced, peeled sweet potato (about 1/2 large potato)
- 1 clove garlic chopped
- 1 cup (250 mL) fresh or frozen chopped kale
- 6 eggs
- 1/4 cup (60 mL) sour cream or creme fraiche
- 1 tbsp (15 mL) coarsely chopped flat-leaf parsley
- 1/4 cup (60 mL) crumbled goat cheese
- Salt and pepper
METHOD
- Preheat the oven to 375°F (190°C).
- In a 9-inch (23 cm) cast-iron or other oven-safe skillet, melt the butter over medium heat. Add the onions and sweet potato and cook, stirring often, until softened, about 5 minutes. Add the garlic and kale and cook for another 3 to 5 minutes, until kale wilts and garlic is translucent.
- Meanwhile, in a large bowl, whisk together the eggs, sour cream and parsley; stir in the goat cheese and season with salt and pepper.
- Pour egg mixture over potatoes and kale, shaking the pan to help the eggs evenly distribute around the vegetables. Cook the frittata, without stirring, until the edges begin to set, about 3 minutes.
- Place pan in the oven and bake for about 20 minutes, or until the frittata is set. Turn the oven to broil and cook for 1 more minute, or until the frittata is golden brown.
Excerpted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh and Ceri Marsh. Copyright © 2017 Sweet Potato Chronicles.
