Kale and Sweet Potato Frittata
with red pepper and pepita salad

Name: Kale and Sweet Potato Frittata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 Onions, red, diced; 1 lb Potatoes, sweet, peeled and chopped; 2 Kale, large leaves, stems discarded and leaves chopped; 8 Eggs, whisked; 6 oz Cheese, monterey jack (sub cheddar), shredded; 1/2 tsp Salt; 1/4 tsp Pepper; 1 Tbsp Oil, cooking; 1/4 cup Sour cream, for serving; 1/2 Bell peppers, red, chopped; 1 clove Shallots, diced; 1 head Lettuce, romaine, chopped; 2 tsp Vinegar, red or white wine; 2 tsp Vinegar, balsamic; 1 tsp Honey; 2 tsp Mayonnaise (opt); 2 Tbsp Oil, olive; 1/4 cup Pepitas / pumpkin seeds

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Tender sweet potatoes and sauteed savory kale balance one another in this quick, weeknight-friendly frittata. Smarts: If making frittatas for more or less than 4 people, try making them in muffin tins (recipe makes 2 muffin-size frittatas per person). Mini frittatas freeze well too!

Ingredients

Metric

Servings:

Kale and Sweet Potato Frittata:

Onions, red - 1/4 , diced
Potatoes, sweet - 1 lb , peeled and chopped
Kale, large leaves - 2 , stems discarded and leaves chopped
Eggs - 8 , whisked
Cheese, monterey jack (sub cheddar) - 6 oz , shredded
Salt - 1/2 tsp
Pepper - 1/4 tsp
Oil, cooking - 1 Tbsp
Sour cream, for serving - 1/4 cup

Romaine Salad with Red Peppers:

Bell peppers, red - 1/2 , chopped
Shallots - 1 clove , diced
Lettuce, romaine - 1 head , chopped
Vinegar, red or white wine - 2 tsp
Vinegar, balsamic - 2 tsp
Honey - 1 tsp
Mayonnaise (opt) - 2 tsp
Oil, olive - 2 Tbsp
Pepitas / pumpkin seeds - 1/4 cup

Prep

Onions / Sweet potatoes / Bell peppers / Shallots - Prep as directed. (Can be done up to 5 days ahead)
Kale - Discard stems and finely chop leaves. (Can be done up to 4 days ahead)
Eggs - Whisk eggs and fold in cheese, salt and black pepper.
Lettuce - Roughly chop.

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Make

Heat oven to 425F / 218C.
Place sweet potatoes into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, ~ 3 minutes.
Heat 9” to 10” (22.5 to 25cm) skillet over medium heat (skillet size is based on 4 servings - you may need a smaller or larger skillet if you're customizing). Add cooking oil and then onions to heated oil. Saute until softened, ~3 minutes. Add kale and saute until tender, ~2 minutes more. Add sweet potatoes and stir gently to combine. Season lightly with salt and pepper.
Pour the egg mixture over the veggies. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out clean.
While frittata is baking whisk together shallots, both vinegars, honey, mayonnaise and oil. Season with salt and pepper. Toss vinaigrette with lettuce, bell peppers and pepitas.
Serve frittata warm out of the oven topped with a dollop of sour cream and with salad on the side.

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