Sweet Potato and Kale Frittata with Goat Cheese
Sweet Potato and Kale Frittata with Goat Cheese is a gluten free, lacto ovo vegetarian, and primal recipe with 4 servings. For $1.3 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This main course has 243 calories, 15g of protein, and 15g of fat per serving. Head to the store and pick up eggs, goat cheese, sweet potato, and a few other things to make it today. Many people made this recipe, and 10409 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Similar recipes include Kale goat cheese tomato frittata, Sweet Potato Kale Frittata, and Sweet Potato Kale Frittata.
Servings: 4
Ingredients:
1 tsp. apple cider vinegar
4 large curly kale leaves, ribs removed, leaves torn into 2-inch pieces
1 Tbs. Dijon mustard, divided
8 large eggs
½ cup crumbled goat cheese (2 oz.)
1 Tbs. olive oil
1 small onion, diced (1 cup)
1 medium sweet potato, peeled and cut into ½-inch pieces (12 oz.)
Equipment:
oven
bowl
microwave
whisk
frying pan
spatula
Cooking instruction summary:
1. Preheat oven to 400°F. Place sweet potato pieces in medium microwave-safe bowl. Add 1/2 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 center.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.
Step by step:
1. Preheat oven to 400°F.
2. Place sweet potato pieces in medium microwave-safe bowl.
3. Add 1/2 cup water, cover, and microwave on high power 5 minutes, or until tender.
4. Drain.
5. Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired.
6. Coat large ovenproof nonstick skillet with cooking spray.
7. Add oil, and place over medium-high heat.
8. Add onion, and sauté 3 minutes, or until onion begins to soften.
9. Add kale, and cook 2 minutes, or until kale is wilted but still bright green.
10. Add sweet potato, and toss to blend, arranging vegetables over bottom of skillet.
11. Carefully pour eggs over top without displacing vegetables. Cook 3 minutes, or just until bottom of frittata is set.
12. Transfer skillet to oven.
13. Bake 10 minutes, or until frittata is set in center.
14. 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.
15. Cut frittata into 4 wedges, and serve.
Nutrition Information:
covered percent of daily need
