Roasted Sweet Potato Kale Frittata

Ingredients  

3 teaspoons avocado or olive oil, divided

1/2 cup red onion, sliced or chopped

1 clove garlic, minced

1 1/2 cups de-stemmed kale, chopped

1 Tablespoon fresh thyme, plus more for topping

8 eggs

1/4 teaspoon sea salt

2 ounces soft goat cheese

2 cups sweet potatoes, chopped into bite-size pieces

hot sauce, for topping

Instructions 

• Preheat oven: Preheat the oven to 175.

• 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 pan: Pour the beaten eggs into the pan 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 centre 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

Serving: 1/4 of the frittata | Calories: 285kcal | Carbohydrates: 19g | Protein: 15g | Fat: 14g