SWEET POTATO KALE FRITTATA

SWEET POTATO KALE FRITTATA image

Yield 4

Number Of Ingredients 13

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1 Tbsp (15 mL) grapeseed oil
1 small yellow onion, diced
2 cups (500 mL) grated sweet potato
2 garlic cloves, minced
4 large curly kale leaves, ribs removed, leaves torn into 2 in (5 cm) pieces
8 large free-range eggs
1/3 cup (80 mL) milk or unflavoured rice milk
2/3 cup (160 mL) grated low-sodium Parmesan cheese or gruyere or goat cheese
2 tsp (10 mL) fresh thyme
2 tsp (10 mL) Dijon-style mustard
1 tsp (5 mL) lemon zest
1/2 tsp (2 mL) red chili flakes
1/4 tsp (1 mL) black pepper -

Steps:

Preheat oven to 400 F (200 C). Heat oil in 10 in (25 cm) ovenproof skillet over medium heat. Add onion and cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is turning tender, about 2 minutes. In batches, stir in kale and heat until wilted but still bright green. Whisk together eggs, milk, Parmesan, thyme, mustard, lemon zest, chili flakes, and black pepper in large bowl. Carefully pour egg mixture into skillet without displacing vegetables. Cook for 3 minutes, without stirring. Transfer skillet to oven and bake for 10 minutes, or until knife inserted into centre leaves a clean cut into eggs and liquid does not fill cut. Use heatproof spatula to loosen frittata from skillet and slice into wedges to serve. - See more at: http://www.alive.com/recipe/sweet-potato-kale-frittata/#sthash.6a467fDk.dpuf