Sweet Potato and Kale Frittata

Enjoy nature’s health foods with this sweet potato and kale frittata, perfect for a fall brunch gathering or weekday dinner.

• Yield: 4 servings

• Prep time: 20 min

• Cook time: 30 min

• Total time: 50 min

Ingredients

• 4 Braswell Family Farms eggs (large)

• 1 cup half-and-half

• 1 tsp. kosher salt

• 1/2 tsp. Freshly ground pepper

• 2 medium sweet potatoes

• 2 tbsp. olive oil, divided

• 2 cups firmly packed chopped kale

• 1/2 small red onion, peeled and diced

• 2 clove garlic, minced

• 3 oz. goat cheese

Directions

1. Preheat oven to 375 degrees F..

2. Slice sweet potatoes into rounds no larger than 1/4 inch. Spray a 9 in. pie dish with cooking spray and line the sweet potatoes to cover the whole dish. Some may be cut in half to line the sides. Drizzle 2 tsp. of olive oil and season with salt and pepper. Bake for 20 minutes or until the sweet potatoes begin to soften and crisp.

3. Meanwhile, whisk together eggs, half and half, and salt and set aside

4. Warm 1 tablespoon of olive oil in a nonstick skillet. Add kale, red onion, and garlic and sauté for 3 to 4 minutes or until kale is wilted and tender.

5. Once the sweet potato crust is soft and crispy, remove and scoop the sauteed veggies evenly over top, followed by the egg mixture and topped with goat cheese.

6. Bake at 375 degrees F for 10 to 14 minutes or until set.

7. Serve warm or freeze and reheat!

Recipe adapted from Women’s Day.