Kale and Goat Cheese Frittata
with roasted beets / sweet potatoes
- Sweet potatoes - 1 lb , peeled and cubed
- Beets - 4
- Foil - for cooking
- Oil, olive - 1 Tbsp
- Shallots - 2 cloves , chopped
- Kale, any type - 4 oz , stems removed; chopped (sub baby kale)
- Eggs - 6
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Cheese, goat - 4 oz (sub feta)
Kale - Remove stems and chop leaves. (Skip this step if using baby kale.) (Can be done up to 3 days ahead)
Eggs - Whisk eggs with salt and pepper.
Heat oven to 425F / 218C.
When beets are about halfway through cooking, toss sweet potatoes with olive oil and some salt. Spread out onto a sheet pan and roast until tender, 25 to 30 minutes.
Heat a 10.5” to 12” / 26 cm to 30 cm skillet over medium-high heat. Add cooking oil and then shallots. Saute until shallots are tender, ~2 minutes. Add kale and saute until wilted, 1 to 3 minutes more.
Pour in eggs and crumble goat cheese over top. Stir until ingredients are all mixed through and then transfer to the oven.
Bake frittata for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
When beets are tender, peel skin off the side of beets with a spoon and chop into bite-sized pieces.
Toss beets with sweet potatoes and season with some salt and pepper.
Slice frittata. Serve with sweet potatoes and beets on the side. Enjoy!