Sweet Potato and Crispy Kale Frittata Recipe
Prep Time:
15 minutes
Cook Time:
1 hour
Servings:
8 servings
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 5 ½ tablespoons olive oil, divided
- 6 sprigs fresh thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 large, or two medium onions, sliced
- 1 cup curly kale
- 8 large eggs, room temperature
- ⅓ cup heavy cream
- ¾ cup grated mature cheddar cheese, divided
- 3 tablespoons toasted pine nuts
Directions
- Preheat the oven to 375 F. Place the cubed sweet potato into a baking tray.
- Add 2 tablespoons of olive oil, fresh thyme, garlic powder, salt, and pepper to the sweet potatoes, then place the tray into the oven to roast for 45 minutes, turning occasionally.
- Meanwhile, heat a heavy bottomed pan to a low heat, and then add 2 tablespoons of olive oil along with the sliced onions.
- Allow the onions to slowly caramelize for 45 minutes, stirring them occasionally, until they are a lovely golden brown color. Remove from the pan.
- In a medium sized bowl, rub 1 tablespoon of olive oil, and a sprinkling of salt, into the kale. Set to one side.
- When the sweet potatoes are done, remove them from the oven and set to one side. Increase the heat of the oven to 400 F.
- In a large bowl, whisk the eggs with the cream, and season well with salt and pepper. Mix in ¾ of the sharp cheddar.
- Heat a cast iron skillet pan over a medium- low heat, and add ½ tablespoon of olive oil. Pour the egg mixture into the pan and then add the sweet potato chunks and the caramelized onions.
- Top the frittata mixture with the remaining cheddar cheese and the kale, pressing it lightly onto the top of the frittata.
- Allow the mixture to cook for 3 to 4 minutes until the edges of the frittata look set, then transfer the pan to the oven for 10 minutes, until the middle is just slightly wobbly and the kale on top is crispy.
- Allow the cooked frittata to cool for 5 minutes, then top with toasted pine nuts to serve.