Here’s an easy recipe for a Sweet Potato and Kale Frittata using fresh, local vegetables and products you can find at your local Farmers Markets and Farm Stores. This recipe is not only healthy and delicious but also a great way to support local farmers by using fresh, seasonal produce from your area!
Did you know? You can store kale in a plastic bag in the coldest part of the fridge for 3-5 days. Sweet potatoes can be stored in a cool, dark place for use within 3-5 weeks
Sweet Potato and Kale Frittata
Ingredients:
- 1 large sweet potato, peeled and diced (local, seasonal)
- 1 tablespoon olive oil (local or from your preferred farm)
- 1 small onion, diced (fresh from the market)
- 2 cloves garlic, minced (local or homegrown)
- 2 cups kale, chopped (fresh from the market or locally sourced)
- 6 large eggs (local farm fresh eggs)
- 1/4 cup milk (local dairy, optional for extra creaminess)
- 1/2 cup cheese, shredded (cheddar, feta, or any local cheese of your choice)
- Salt and pepper, to taste
- Optional herbs: Fresh thyme or rosemary (optional, depending on availability)
Instructions:
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9-inch oven-safe skillet with a bit of olive oil or cooking spray.
- Cook the Sweet Potatoes: In the skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potato and cook for about 10 minutes, stirring occasionally, until softened and slightly golden. Remove from the skillet and set aside.
- Sauté the Onion and Garlic: In the same skillet, add the diced onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
- Add the Kale: Add the chopped kale to the skillet and cook for another 3-4 minutes until it wilts down. Season with a pinch of salt and pepper.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk (if using), and a pinch of salt and pepper. Stir in the shredded cheese and any herbs you like.
- Combine: Return the cooked sweet potatoes to the skillet with the kale and onion mixture. Pour the egg mixture evenly over the vegetables. Stir gently to combine everything.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the frittata is golden brown on top. You can test the center by inserting a toothpick – it should come out clean.
- Serve: Let the frittata cool for a few minutes before slicing. Serve warm or at room temperature, and enjoy!
Tips:
- Feel free to add any extra vegetables or proteins like bacon or sausage from your local market.
- This frittata can be enjoyed for breakfast, brunch, or even as a light dinner.
