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Sweet Potato and Kale Frittata
Sweet Potato and Kale Frittata
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Prep Time:
20 minutes
Total Time:
1 hour 40 minutes
Wholesome frittata bursting with sweet potatoes, kale, and gooey cheese.
Ingredients:
  • 1 tablespoon olive oil
  • 1 1/2 cups diced peeled sweet potato
  • 1 1/2 cups diced cremini or button mushrooms
  • 1 cup diced yellow onion
  • 1/2 cup finely chopped Canadian bacon, thick-cut bacon or pancetta
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups coarsely chopped kale, stems removed
  • 8 eggs, beaten
  • 1/2 cup diced or shredded cheese (such as Swiss, Cheddar or Gouda)
Instructions:
  • Preheat the oven to 425°F. Generously coat a 12-inch cast-iron or heavy skillet with an ovenproof handle with olive oil.
  • Combine the sweet potato, mushrooms, onion, bacon, rosemary, salt, and pepper in a skillet; gently toss to mix everything together.
  • Preheat the oven with the skillet inside. Roast the vegetables for 25 minutes, remembering to stir them once halfway through cooking.
  • Place fresh kale on top of the sizzling veggies in the pan and roast for about 5 minutes until the kale is just wilted. Take out of the oven, gently mix the vegetables, pour the beaten eggs over the mixture, sprinkle with cheese, and give it a light stir to distribute the eggs evenly throughout the veggies.
  • Place the skillet back in the oven and bake for an additional 15 to 20 minutes, or until a knife inserted in the center comes out clean. Allow the frittata to rest for at least 10 minutes before slicing into wedges. Serve the frittata warm or at room temperature.

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