 Not your mama's frittata! Loaded with flavor and packed with feel-good vegetables - we LOVE this sweet potato version of a simple classic. The curry compliments the sweet potato and kale so well, and it couldn't be any easier to throw together. We could eat this everyday for breakfast (or lunch, or dinner!). Serves 4 Ingredients: 1 medium sweet potato 2 Tbsp olive oil Salt and pepper ½ cup diced onion ½ cup diced red pepper 1 cup chopped kale 2 garlic cloves 1 tsp grated ginger, or 2 tsp pre-grated from tube ¼ tsp cumin seed 1 tsp curry powder 6 Large eggs ¼ cup half and half 2 tsp cilantro ¼ cup crumbled feta cheese Instructions: Preheat oven to 400 degrees. Peel and slice sweet potato into ½ inch cubes. Spread out on a lined baking tray and drizzle with 1 Tbsp olive oil. Season with salt and pepper and toss gently with the spoon. Roast in oven for 15 minutes or until sweet potato is golden brown and tender. While the sweet potato is cooking heat 1 Tbsp olive oil in a 9-inch cast iron or oven-proof skillet over medium. Add onions and red peppers. Cook for 3-4 minutes or until onions become translucent. Add chopped kale and cook an additional 2 minutes to wilt. Add garlic, ginger, cumin seeds, and curry. Cook 1 minute longer or until garlic becomes fragrant. Meanwhile, in a large bowl whisk together eggs and half and half. Season with salt and pepper. Gently pour egg mixture into the skillet over the cooked onion mixture, and do not disturb or stir. Top with roasted sweet potato, cilantro, and feta cheese. Place in oven and cook for 15-20 minutes, or until eggs are just set in the center. Carefully remove skillet from the oven (it will be hot!), and allow to cool a few minutes before slicing.  Comments are closed.
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