Sweet Potato and Kale Frittata Recipe
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For those of you who haven’t been exposed to much Italian cuisine, a frittata is dish that is very similar to an omelette, but differs in the way it is cooked. It is also much thicker than your traditional breakfast omelette and looks more like a quiche without the crust.
Usually, with an omelette, the eggs are first cooked and then additional ingredients are folded in afterwards. And once it has been cooked in a frying pan, it is often ready to be served immediately. But with a frittata, the ingredients are cooked in with the egg, in a frying pan, and then added to the oven for a few extra minutes.
Now that you know the difference in theory, why not try it out in practice with this scrumptious sweet potato and kale Frittata Recipe?
- 1 Medium sweet potato
- 8 large eggs
- 1 Tbs. Dijon mustard
- 1 Tsp. Apple cider vinegar
- 1 Tbs. Olive oil
- 1 Small onion, diced
- 4 large kale leaves, roughly chopped with stems removed
- ½ Cup crumbled goat cheese
*Make sure you have a large oven-friendly skillet before you start.
Preheat your oven to 200°C. Peel the sweet potato and cut it into 1cm pieces. Add these into a microwave-safe bowl with ½ cup of water. Cover this bowl and place it in the microwave to cook on high heat for 5 minutes. Pour cooked potatoes into a colander and drain them.
Whisk eggs, mustard and vinegar together in a medium bowl, and add in salt and pepper to taste.
Grease your skillet with butter or coat it with cooking spray. Pour in olive oil and place it over a medium-heated stove plate. First, add onion and cook this until transparent, then add in kale and cook this for 2 minutes. Lastly, add sweet potato and spread out the cooked vegetables, evenly, over the base of your skillet.
Now gently pour egg mixture over your vegetables and cook just until the egg starts to set.
Place your skillet in the oven and leave to bake until the centre starts to set. But be sure to remove your frittata before it turns golden brown, as this is a sign that it’s overcooked.
Sprinkle the cheese over your frittata as soon as it’s out of the oven - so that it melts on top and has that deliciously stringy texture like pizza.
All you have to do now is divide it up into as many wedges as you like, and enjoy the light and airy texture of this homely meal.
Are you thinking of testing this sweet potato and kale frittata recipe out? We’d love to hear all about your cooking experience, so please give us the details by leaving us a comment in the box below.
Recipe sourced from www.vegetariantimes.com