When you have an abundance of eggs, sweet potatoes, kale and onions, there isn’t a better way to use them than this Frittata – it’s easy to make and great for a meatless meal.
We started making this by caramelizing the onions ~ you can use purple, white or even brown onions. Once they are caramelized, add in the Sweet Potatoes just until they are soft.
Then mix in 2 C. of chopped Kale until soft – you can pour into a pie plate, or you can bake in your Cast Iron Skillet for a one-dish meal. We poured into our pie plate, and topped with 9 (NINE!) Eggs (beaten with 1/4 C. Milk). Bake in your oven for 20-25 minutes or until golden brown.
Have we ever told you that we go through LOTS of eggs in our house? We use close to 5 dozen every week ~ I think I have an egg addiction…
While it bakes, set up your kitchen table or whip up a batch of rolls (like these HERE) to pair with dinner.
- 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)
- 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 aren't 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.