Sweet Potato, Kale, and Goat Cheese Frittata

• Vegetarian
• Gluten free

• Produce

  • 3 cloves Garlic
  • 6 cups Kale
  • 1/2 Red onion
  • 1 tbsp Rosemary, Fresh
  • 1 Sweet potato, large

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 1/8 tsp Nutmeg, ground
  • 1 Salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/3 cup Goat cheese
  • 1/4 cup Milk

Found on twopeasandtheirpod.com

Description

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1/8 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cut into 1/2-inch pieces
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 6 cups chopped kale, ribs removed
• 1/3 cup crumbled goat cheese

Directions

• Preheat oven to 400 degrees F. In a large bowl, beat the eggs and milk together. Season with nutmeg, salt, and pepper, to taste. Set aside. Place a large ovenproof skillet over medium high heat, preferably a cast iron skillet. Add the olive oil and heat until hot. Add the sweet potato and onion and cook until tender, about 8-10 minutes. Add the garlic, rosemary, and kale and cook until kale is wilted. Season with salt and black pepper, to taste. Remove half of the mixture from the pan and set aside. Pour the egg mixture into the pan, over the sweet potatoes, kale, onion, and garlic. Add the reserved mixture back to the pan, making sure you evenly spread out the ingredients. Cook for 3-4 minutes or until just set. Top with crumbled goat cheese. Place the pan into the oven and bake for 8-10 minutes or until eggs are firm and edges are golden brown. Remove from the oven and cut into wedges. Serve immediately.