Straightforward and healthy Italian frittata recipe with kale and sweet potato filling. Each slice is packed with fresh vegetables for a wholesome breakfast dish.
1/2cupred onion, diced, ¼-inch
1/2cupred bell pepper, diced, ¼-inch
4ouncessweet potato, cut into ⅛-inch thick wedges (1 cup)
4ouncesbrown mushrooms, thinly sliced
3cupskale, (Eat Smart Sweet Kale Salad)
1/8teaspoonsblack pepper, freshly cracked
Heat 1 tablespoon olive oil in a 10-inch cast iron skillet or oven-proof nonstick skillet over medium heat. Cook onion, garlic and pepper until tender, occasionally stirring, 2 minutes. Add sweet potato slices and cook for 8 minutes, until just tender. Insert the mushrooms and cook for 3 minutes until tender. Add the Eat Smart Sweet Kale Salad and cook for 3 minutes until slightly wilted. Season vegetable mixture with salt and pepper to taste. Transfer to a large bowl.
Pre-heat oven to 350°F.
In a medium sized bowl whisk the eggs very lightly to break up the yolk. Gently whisk in the milk, ½ teaspoon salt and ⅛ teaspoon pepper. Do not over whisk, just combine the ingredients together.
Add 1 tablespoon of olive oil to the pan, making sure to grease the bottoms and sides evenly. Add vegetable mixture back to pan and spread out in one layer.
Turn heat to medium and pour egg mixture into the skillet. Allow the edges just to set, about 7 to 8 minutes. The surface will still be liquid. Bake the frittata in the center rack of the oven until the eggs set, about 10-15 minutes, or until the internal temperature reaches 144 and 158° F. The frittata will puff up as it cooks and will flatten once removed it from the oven.
Gently run a spatula around the edges, slice, garnish with more chives and serve warm. Serve with an extra salad tossed with dressing and toppings.