Sweet Potato and Kale Fritatta
A quick, easy, 1-pan meal perfect for a weeknight dinner or Sunday brunch. Mix and match your favorite vegetables and cheeses to customize yours!
Ingredients
- 1 medium sweet potato diced
- 1/2 a red onion diced
- 6-8 kale leaves chopped
- 2 Tablespoons olive oil
- 6 eggs + a splash of water
- 1/2 teaspoon each of salt and pepper
- 1/4 teaspoon each garlic powder and paprika
- 1/2 cup sharp cheddar cheese cut into small cubes
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit. Heat an ovenproof skillet (I used cast iron) over medium heat. Add olive oil, sweet potatoes and onions, and cook for about 10 minutes until golden brown and mostly cooked through.
- 2. Add kale and spices, and stir to combine. Cook for about 2-3 minutes, or until kale has started to wilt.
- 3. Meanwhile, crack eggs into a medium sized bowl and scramble with a splash of water and an extra pinch of salt and pepper. Once kale is wilted, pour eggs over the veggies in the pan.*
- 4. Stir gently a few times to make sure eggs are evenly distributed, then sprinkle cheddar cheese on top of the egg mixture and immediately transfer it to the oven. Bake for 10-15 minutes, or just until eggs are set and the top is starting to turn golden brown.
- 5. Fritatta can be eaten hot from the oven, room temperature, or cold. Store leftovers in the fridge for up to 5 days.
Notes
*If you don't have an oven-proof skillet, transfer cooked vegetables into a pie plate or 8 inch baking dish, and proceed with the directions from there. The Fritatta may take an extra 5 minutes to bake since the cooking dish won't already be hot like the cast iron pan is.