Baked Sweet Potato and Kale Frittata
Over the past year or so, I’ve had this personal challenge of trying to make a decent frittata. I know it sounds silly, but I made a really good one once, and then I kept screwing up every time after that. I couldn’t figure out what I’d done right the first time. Well, thanks to this article, I’ve finally re-created my version of a perfect frittata. The funny thing is, it’s actually a very simple thing to make once you get the hang of it.
1. Keep it simple, don’t use too many ingredients.
2. Baking produces the most predictable results.
3. You can’t skimp on the eggs.
- 1/2 red onion, chopped
- 1 sweet potato, chopped thinly
- 1 C veined, chopped kale
- 8 eggs
- a couple sprigs of fresh oregano or rosemary, chopped
- handful of shredded pecorino romano
- salt and pepper
- 4 oz sliced fresh mozzarella
- Preheat oven to 400˚ F
- Brown the onion and sweet potato in olive oil until slightly crispy, and spread in the bottom of a greased pie pan.
- Top with kale.
- Whisk the eggs together with the fresh oregano and salt and pepper.
- Add the pecorino romano to the egg mixture.
- Pour the egg mixture over the kale and sweet potato, and top with slices of fresh mozzarella, salt and pepper.
- Bake for 15-20 minutes, or until puffy, firm in the center, and the cheese is golden brown.
Yum! Perfect for Sunday brunch.