Somehow, I don’t have any frittata recipes on the blog. I had a request for some Christmas breakfast recipes, and I thought this would be perfect. This is a great healthy option for breakfast, or a brunch. Or, you can slice into small pieces and serve as an appetizer. It’s one of those easily versatile dishes. And yes, you can make this ahead of time and rewarm before serving. I’ve been eating it as my lunch all week!
So let’s talk about what is actually in this wonderful dish. It’s really quite simple. This is a crust free dish. I guess that would actually be considered a quiche if it had a crust? Anyway, a few sweet potatoes are cubed and tossed in oil and sautéd for a little bit until they are golden and tender. Then, the sweet potatoes are removed from the skillet and the kale, onion and garlic are thrown in. They are tossed around until wilted. The sweet potatoes are placed back in the pan, and the eggs mixed with a little half and half are poured in. It all cooks for a few minutes. Top with feta cheese, then throw in the oven to finish cooking the eggs. The results are a creamy, healthy dish that is really easy to slice into neat triangles or squares. You cold also mix this up a little and add cooked bacon if you’d like. Play around with it and make it to your liking.
Adapted from Cooking Light Magazine
- 6 large eggs
- 1 cup half and half
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 2 medium sweet potatoes, peeled and cubed small
- 2 Tablespoons olive oil, divided
- 2 cups firmly packed kale
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2-3 ounces feta cheese
Preheat the oven to 350ºF. In a medium bowl, whisk together the eggs, half and half, salt and pepper. Set aside.
In a 10-inch oven proof skillet, heat 1 tablespoon olive oil over medium heat. Stir in the sweet potatoes and cook until golden and tender, about 10 minutes, stirring often. Once the sweet potatoes are fork tender, remove from the skillet and place in a bowl and set aside.
Place the now empty skillet back over the heat and drizzle in the last 1 tablespoon of olive oil. Stir in the kale, onion and garlic. Cook, stirring often, until the kale has wilted, about 4-5 minutes. Stir the sweet potatoes back into the skillet. Carefully pour the egg mixture over the sweet potatoes and kale. Let cook for 3 minutes, without stirring. Remove from the heat and sprinkle with the feta cheese.
Place in the oven and bake until the frittata is set, about 17-22 minutes. Remove from the oven and let cool for a few minutes before slicing and serving.
Store any leftovers in the refrigerator. Rewarm in the oven or microwave before serving.