Sweet Potato and Kale Spanish Frittata
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 207
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 200
- Sodium
- 258
- Total: 35 min
- Active: 30 min
Ingredients
1/4 cup olive oil
1 sweet potato, peeled, halved and sliced into half moons
1/2 onion, sliced thin
1 teaspoon kosher salt
5 leaves Tuscan kale, chopped
8 large eggs, beaten
1 1/4 cups shredded smoked mozzarella
Directions
- 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.