SWEET POTATO KALE FRITTATA
A delicious and easy frittata that is perfect for breakfast, lunch, or dinner
Categories easy ideas for vegetarians frittata baked eggs vegetarian recipes recipes for sweet potatoes kale recipes egg recipes frittatas
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Whisk together eggs and next 3 ingredients.
- Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
- Bake at 350°F 10 to 14 minutes or until set.
Nutrition Facts : Calories 325 calories
SUPER QUICK SWEET POTATO AND BACON FRITTATA
Smart shortcuts deliver a frittata that's perfect for a busy weeknight or headlining a weekend brunch menu. Microwaving the sweet potatoes helps them cook faster; Canadian bacon adds flavor with half the saturated fat of regular bacon.
Provided by Karen Rankin
Time 20m
Yield Serves 4 (serving size: 2 wedges)
Number Of Ingredients 12
Steps:
- Preheat broiler to high with oven rack in top position. Place sweet potato in a microwavable bowl; add water to a depth of 1/2 inch. Cover with a plate and microwave until slightly tender, 5 to 6 minutes. Drain sweet potato, and transfer to a plate. Pat sweet potato dry, and lightly coat with cooking spray.
- Heat a 9-inch cast-iron skillet over medium-high. Add Canadian bacon and 1 tablespoon oil; cook, stirring often, until bacon is lightly browned, 4 to 5 minutes. Drain bacon on paper towels, reserving drippings in skillet. Add shallots and sweet potato to skillet; cook, stirring often, until lightly browned, about 5 minutes.
- Whisk together eggs, Gruyère, sage, pepper, and salt in a bowl. Add remaining 1 tablespoon oil to sweet potato mixture in skillet; pour egg mixture into skillet. Cook over medium, gently pulling eggs in from sides of skillet with a spatula, until eggs are partially set, about 2 minutes. Sprinkle with goat cheese and reserved bacon.
- Transfer skillet to oven; broil until eggs are completely set and toppings are golden, 3 to 4 minutes. Remove from oven; sprinkle with chives.
Nutrition Facts : Calories 331, Carbohydrate 21 g, Fat 19 g, Fiber 3 g, Protein 18 g, SaturatedFat 6 g, Sodium 565 mg, Sugar 7 g, UnsaturatedFat 13 g
SWEET POTATO AND KALE FRITTATA
Pack your breakfast frittata with good-for-you ingredients like sweet potatoes and chopped kale. Sprinkle on your favorite cheese for extra flavor.
Categories Breakfast
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Rub olive oil in 12-inch cast-iron or heavy skillet with ovenproof handle.
- In skillet, combine sweet potato, mushrooms, onion, bacon, rosemary, salt and pepper; toss lightly to mix.
- Place skillet in hot oven; roast vegetables about 25 minutes, stirring once halfway through roasting.
- Add kale to top of hot vegetables in skillet; roast 5 minutes or until kale is wilted. Remove from oven. Toss vegetables to mix. Pour beaten eggs over top; sprinkle with cheese. Stir lightly (just enough to distribute eggs among vegetables).
- Return skillet to oven; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let frittata stand at least 10 minutes before cutting into wedges to serve. Frittata can be served immediately or cooled and served at room temperature.
Nutrition Facts : ServingSize 1 Serving
POTATO, KALE AND PECORINO FRITTATA
This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers as part of the U.S. Potato Board's Potato Lovers Club. This Potato Frittata is an easy way to freshen up a weeknight dinner.
Provided by Potato Goodness
Categories Trusted Brands: Recipes and Tips U.S. Potato Board
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. Remove potatoes and set aside.
- Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Saute until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.
- Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 8.6 g, Cholesterol 232.5 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 2.4 g, Sodium 132 mg, Sugar 0.8 g
SWEET POTATO AND KALE SPANISH FRITTATA
Provided by Giada De Laurentiis
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
- Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.
ROASTED SWEET POTATO KALE FRITTATA
This sweet potato kale frittata is a quick and easy healthy meal that can be whipped up in less than 35 minutes and served for breakfast, lunch or dinner.
Provided by Brittany Mullins
Categories Breakfast
Number Of Ingredients 10
Steps:
- Preheat oven: Preheat the oven to 375ºF.
- Roast sweet potatoes: Spread chopped sweet potatoes on a baking sheet with 1 teaspoon of oil. Toss and then roast for about 20 minutes or until tender.
- Sauté veggies: In the meantime, melt remaining 2 teaspoons oil in an ovenproof skillet over medium heat. Add the onion and garlic and sauté until tender and golden, 8 to 10 minutes. Add the kale and thyme cook for another minute, until kale has just wilted. Remove from heat and add roasted sweet potatoes once they're done.
- Beat eggs: Crack the eggs into a large bowl, add the salt and beat well with a fork.
- Add to skillet: Pour the beaten eggs into the skillet and use the fork to press the vegetables down into the egg mixture so that the eggs cover the veggies completely. Crumble the goat cheese over the top, then place the pan in the oven and bake until the center is set and lightly golden, 10 to 15 minutes.
- Serve: Cut into wedges and serve warm with a sprinkle of fresh thyme. I also like adding a drizzle of hot sauce on top!
- Store: Frittata will keep in the fridge for up to 5 days.
Nutrition Facts : ServingSize 1 /4 of the frittata, Calories 285 kcal, Sugar 5 g, Sodium 338 mg, Fat 14 g, SaturatedFat 4 g, Carbohydrate 19 g, Fiber 3 g, Protein 15 g, Cholesterol 370 mg, UnsaturatedFat 2 g
POTATO AND BACON FRITTATA
Make and share this Potato and Bacon Frittata recipe from Food.com.
Provided by Babyoil
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat half the olive oil in a non-stick frying pan.
- Cook onion, bacon and garlic, stirring, until onion is soft.
- Add potato and cook, stirring for about 10 minutes or until tender.
- Transfer the potato mixture to a medium bowl, clean the frying pan.
- Coat the inside of the pan with the remaining oil and return the potato mixture to the pan.
- In a medium bowl, whisk the eggs and water with salt and pepper until well mixed; pour over potato mixture.
- Cook the frittata over low heat, covered loosely with foil, for about 8 minutes or until the base is browned lightly.
- Place frittata under a hot grill (broiler) until set and top is browned.
- Half a cup of grated cheese can be added to the egg mixture or sprinkled on top before grilling, if desired.
- Not suitable to freeze nor microwave.
SWEET POTATO, KALE AND BACON FRITTATA
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
- In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
- Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
- Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.
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BACON, POTATO, AND KALE FRITTATA | BETTER HOMES & GARDENS
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5/5 (28)Calories 175 per servingTotal Time 30 mins
- In a covered medium saucepan cook potatoes in enough boiling lightly salted water to cover about 10 minutes or just until tender. Drain; set aside.
- Meanwhile, preheat broiler. In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add kale and onion; cook about 5 minutes or until onion is tender. Stir in the cooked potatoes.
- In a medium bowl whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour egg mixture over potato mixture. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
- Place skillet under the broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is set and no longer wet. (Or preheat oven to 400°F and bake about 5 minutes or until top is set and no longer wet.) Let stand for 5 minutes. Slide frittata out onto a serving platter. Cut into six wedges.
SAUTéED KALE WITH SWEET POTATOES - COOK FOR YOUR LIFE
From cookforyourlife.org
4/5 (19)Estimated Reading Time 2 minsCategory SidesCalories 402 per serving
- Wash the kale. Strip the leaves from the hard stems, all the way up. Put them in a large saucepan with the water that clings to their leaves with 1 cup of cold water. Bring to a boil, add some sea salt and cover. Turn the heat down and cook until the leaves are wilted and just tender, about 5 minutes depending on their size and toughness.
- Drain the greens and run cold water over them to stop them cooking. Squeeze all the excess water out of them, roll them into a ball and roughly slice them up. At this point, you can freeze them if you have too many to use in one sitting.
- Heat the oil in a wide frying pan over medium-high heat. When it starts to ripple, add the garlic, thyme and jalapeño pepper if using. Cook stirring until the garlic starts to color. Don’t let it burn – it should get no darker than a pale golden brown. This will flavor the oil. Discard the garlic.
ROASTED SWEET POTATO AND KALE FRITTATA | PETE AND GERRY'S ...
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- Spread chopped sweet potatoes on a baking sheet with 1 teaspoon of oil. Toss and then roast for about 20 minutes or until tender.
- In the meantime, melt remaining 2 teaspoons oil in an ovenproof skillet over medium heat. Add the onion and garlic and sauté until tender and golden, 8 to 10 minutes. Add the kale and cook for another minute, until just wilted. Remove from heat and add roasted sweet potatoes once they’re done.
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- Add water, chickpea flour, red lentils, and coconut milk to a high powered blender and blend until completely smooth. Set aside.
- Sauté the diced onion in two tablespoons oil over medium heat until translucent and fragrant. Then add in the minced garlic and spices, excluding the kala namak and sauté another minute, stirring frequently to prevent burning.
SWEET POTATO AND KALE FRITTATA - ISLAND BAKES
From island-bakes.com
5/5 (3)Estimated Reading Time 3 minsServings 4Total Time 44 mins
- Preheat the oven to 350ºF. In a medium bowl, whisk together the eggs, half and half, salt and pepper. Set aside.
- In a 10-inch oven proof skillet, heat 1 tablespoon olive oil over medium heat. Stir in the sweet potatoes and cook until golden and tender, about 10 minutes, stirring often. Once the sweet potatoes are fork tender, remove from the skillet and place in a bowl and set aside.
- Place the now empty skillet back over the heat and drizzle in the last 1 tablespoon of olive oil. Stir in the kale, onion and garlic. Cook, stirring often, until the kale has wilted, about 4-5 minutes. Stir the sweet potatoes back into the skillet. Carefully pour the egg mixture over the sweet potatoes and kale. Let cook for 3 minutes, without stirring. Remove from the heat and sprinkle with the feta cheese.
- Place in the oven and bake until the frittata is set, about 17-22 minutes. Remove from the oven and let cool for a few minutes before slicing and serving.
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SWEET POTATO AND KALE SPANISH FRITTATA | GIADZY
From giadzy.com
- This recipe originally appeared on Giada's Holiday Handbook. Episode: Holiday Kick-Off Brunch.
- Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
- Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.
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