Sweet potatoes are top-of-the-list comfort
food for all seasons. Its natural sweetness provides long-lasting
satisfaction. They are incredibly versatile and provide a wealth of
health benefits. But who said they're only reserved for lunch and
dinner? This delicious and easy frittata is a perfect breakfast that
incorporates sweet potatoes seamlessly. They're good for diabetics !
Ingredients
Eggs - 6
Half and Half - 1 cup
Salt and Pepper - as needed
Sweet potato - 2 cups (diced)
Olive oil - 2 tbsp. (divided) or any oil without flavour
Kale - 2 packed cups (chopped)
Red onion - 1/2 (chopped)
Garlic - 2 cloves
Goat Cheese - 3 oz. , roughly 85 + gm
Preparations:
Preheat the oven to 350°F.
Whisk the eggs together, along with the
half and half, salt and pepper. Set aside.
In an ovenproof nonstick skillet, sauté the sweet potatoes in 1 tbsp
oil over medium heat for about 8-10 minutes or until tender and golden.
Set aside.
In the same pan, add the remaining 1 tbsp oil and sauté the kale,
onion and garlic, until the kale has wilted - about 3 to 4 minutes.
Stir
in the potatoes and pour the egg mixture evenly over the vegetables,
cooking for 3 minutes.
Sprinkle with goat cheese.
Bake at 350°F for 10 to 14 minutes or
until the eggs have cooked through.
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