Sweet Potato and Kale Frittata with Goat Cheese
For my egg eating friends Frittata’s are a creative and
easy main dish. Faster than quiche and more sophisticated than scrambled eggs,
a frittata has all the filling goodness of the former plus the simplicity of
the latter. Preparation starts on the stove top and ends in the oven.
The
combinations are endless. Kale is fresh and flavorful in the fall. Try it and
let me know if you tried other combinations!
I had to make this two days in a row as my kids loved it!
I have friends whose kids will eat eggs but not vegetables. Maybe this will make them eat their veges!
1 medium sweet potato, peeled and cut into 1/2" pieces
8 eggs
1 tablespoon Dijon mustard, divided
1 teaspoon apple cider vinegar
1 tablespoon olive oil
1 onion
4 large curly kale leaves, ribs removed, leaves torn into
2" pieces
1/2 cup crumbled goat cheese
Meanwhile, whisk together eggs, mustard, and vinegar;
season with salt and pepper, if desired.
Coat large ovenproof nonstick skillet with cooking spray.
Add oil, and place over med-high heat. Add onion, and sauté 3 minutes, or until
onion begins to soften. Add kale and cook 2 minutes, or until kale is wilted
but still bright green. Add sweet potato and toss to blend, arranging
vegetables over bottom of skillet.
Carefully pour eggs over top without displacing veggies.
Cook 3 minutes, or just until bottom of frittata is set.
Transfer skillet to oven, Bake 10 minutes, or until
frittata is set in center.
Using heat-proof spatula, loosen frittata from skillet,
and slide out onto platter. Sprinkle with cheese; let stand 1-2 minutes to
soften cheese. Cut frittata into wedges, and serve.
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