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| Left *from Vegetarian Times November 2012 - Right *Mine |
Sweet Potato and Kale Frittata with Goat Cheese
Ingredients :
1 medium sweet potato, peeled and cut into 1/4 inch pieces (12 oz.)
8 large eggs - but I used 10 ;)
1 tbsp Dijon mustard
1 tsp apple cider vinegar
1 small onion diced (1 cup) - I used red onion in a food processor
4 large curly kale leaves, ribs removed, leaves torn into 2 inch pieces
1/2 cup crumbles goat cheese (2 oz.)
1 tbsp olive oil
non-stick spray
Directions :
Preheat Oven to 400 degrees F
Place sweet potato cubes into medium safe bowl, add 1/2 cup water, cover and microwave for 5 minutes or until tender, drain. set aside.
Blend eggs, mustard, vinegar, in a bowl, add salt/pepper if desired. set aside.
Coat large OVEN PROOF skillet with cooking spray and add olive oil in bottom - I only used olive oil in a LARGE Cast Iron pan :) - place on medium high heat on stove.
Add onion and saute 3 minutes or until onion begins to soften.
Add kale and cook 2 minutes or until kale is wilted but still bright green.
Add sweet potato and toss to blend, then arrange vegetables evenly over bottom of the skillet.
Carefully pour eggs into skillet without displacing vegetables.
Cook 3 minutes or until bottom of frittata is set.
Transfer pan to pre-heated oven.
Bake 10 minutes or until frittata is set in center.
Remove from oven. Let stand 1 - 2 minutes.
Add cheese to top.
Cut into wedges & serve.
Found: Vegetarian Times Magazine, November 2012, page 34
xoxo
