Sweet Potato Kale Frittata

• Vegetarian
• Gluten free

• Produce

  • 4 cloves Garlic
  • 2 cup Kale
  • 1 Red onion, small thin
  • 2 Sweet potatoes, medium

• Refrigerated

  • 9 Eggs

• Baking & Spices

  • 1/8 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/3 cup Cheese
  • 1/4 cup Half & half

Found on rebootedmom.com

Description

Ingredients

• 9 Eggs
• 1/4 C. Half & Half (or, Whole Milk - we use Raw Milk)
• 2-3 Tbsp Extra Virgin Olive Oil
• 1 tsp Salt (or to taste)
• 1/8 tsp Pepper (or to taste)
• 4 cloves Garlic, minced
• 2 C. Kale, chopped
• 1 small Red Onion, sliced thin
• 2 medium Sweet Potatoes, peeled and diced
• 1/3 C. shredded Cheese (Mozzarella, or Cheddar)

Directions

• Preheat your oven to 350 degrees F. In a large bowl, combine the eggs and milk, salt and pepper and set to the side. In your skillet on medium, combine the oil, garlic and onion - saute until the onions are caramelized - 3 to 4 minutes. Add the sweet potatoes, and stir frequently until they are soft - another 10 minutes. Add the kale and stir until wilted. Grease a pie plate (if you arent using cast iron) and pour the garlic, onions, potatoes and kale in the greased pie plate - pour the egg mixture on top, and sprinkle with cheese. Bake for 10-15 minutes or until set. If you are using cast iron, pour the egg mixture straight in the cast iron skillet and bake 10-15 minutes or until set. Let rest a few minutes and then cut into 8 wedges to serve.