Sweet Potato and Kale Frittata with Goat Cheese

Egg Cookery, Vegetarian

Sweet Potato and Kale Frittata with Goat Cheese

Adapted from vegetariantimes.com

Amazing frittata coming up! What I absolutely love about this one is delicate blend of the sweetness of the potatoes and the tanginess of the goat cheese. It also has a beautiful blend of colors. If you don’t like kale, this is just the frittata for you. You can get all of its nutrition benefits without actually tasting it. Yes, you got that right! I hate, hate, hate kale and I can honestly say I did not even taste it one little bit. This is another meal you can literally make in 40 minutes max.

Yields 4 servings

Ingredients:

  • 12 ounces sweet potato, peeled and cut into ½-inch pieces
  • 8 large eggs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 large curly kale leaves, ribs removed, leaves torn into 2-inch pieces
  • 2 ounces crumbled goat cheese

Directions:

  1. Preheat the oven to 400F (204C).
  2. Place the sweet potato pieces in a microwavable steamer and microwave on high for about 5 minutes or until tender.
  3. Meanwhile, whisk together the eggs and mustard. Season with salt and pepper to taste.
  4. Add the oil to a large ovenproof skillet and heat over medium-high. Add the onion and sauté for about 3 minutes or until the onion begins to soften. Add the kale and cook for 2 minutes or until the kale is wilted but still a bright green color. Add the sweet potato and toss to blend, arranging the vegetables over the bottom of the skillet.
  5. Carefully pour the eggs over the top without displacing the vegetables. Cook 3 minutes or just until the bottom of the frittata is set.
  6. Transfer the skillet to the oven. Bake for about 10 minutes or until the center of the frittata is set.
  7. Using a heatproof spatula, loosen the frittata from the skillet and slide out onto a serving platter. Immediately sprinkle with the goat cheese and let stand for 1 to 2 minutes to soften the cheese. Serve immediately.

 

Comments: The trickiest thing about this meal (like all frittatas) is the sliding out of the skillet as cast-iron is very heavy. I usually ask someone for help or you can flip it onto a plate and then flip again onto the serving platter so that it is the right side up. The night I made this I had it with whole wheat couscous and it was fab. Leftovers are great for a lunchtime sandwich. For all vegetarians in the U.S., Trader Joe’s has a fantastic vegetarian crumbled goat cheese that actually taste pretty similar to the European one.

Sweet Potato and Kale Frittata with Goat Cheese II

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