Kale and Sweet Potato Frittata

Two vegetable favourites are paired here in a frittata that’s bursting with colour, flavour, and texture. Crumbled goat cheese adds a creamy tang, but you could substitute any other type of grated or crumbled cheese.

Kale and Sweet Potato Frittata
  • 1 medium sweet potato, peeled and cut into 1cm cubes or pieces
  • 8 large eggs
  • 1 tablespoon Dijon mustard, divided
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 small onion, diced (about 1 cup)
  • 4 large curly kale leaves, ribs removed, leaves torn into 5 cm pieces
  • ½ cup crumbled goat cheese (about 60g)
  • salt and black pepper, to taste
  1. Preheat oven to 200°C. Place sweet potato pieces in medium microwave-safe bowl. Add ½ cup water, cover, and microwave on high power 5 minutes, or until tender. Drain.
  2. Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired.
  3. Coat large ovenproof nonstick skillet with cooking spray. Add oil, and place over medium-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.
  4. Carefully pour eggs over top without displacing vegetables. Cook 3 minutes, or just until bottom of frittata is set.
  5. Transfer skillet to oven. Bake 10 minutes, or until frittata is set in centre.
  6. Using heat-proof spatula, loosen frittata from skillet, and slide out onto platter. Sprinkle with cheese; let stand 1 to 2 minutes to soften cheese. Cut frittata into 4 wedges, and serve.

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