Sweet Potato and Kale Frittata
Delicious way to balance the sweetness we crave with the protein we need!
It’s natural to have sugar cravings after we've been eating too much of it—especially post-holidays or vacation. A great way to beat these refined food blues is to make sure we’re eating high-quality protein—beans, grains, pasture-raised eggs, fresh-caught fish, and grass-fed meat—and that we’re replacing all that refined sugar with naturally sweet produce, like sweet potatoes, carrots, and onions.
Ovenproof frying pan (I like cast iron)
Heat your oven to 425°F, or heat up your broiler
In the pot, boil the potatoes until tender
Heat some oil in the pan and sautée the onions to a light brown
Add the cooked potatoes and kale and cook for a few minutes more
While they’re cooking, crack the eggs into the bowl and lightly beat them
Pour the eggs into the pan and cook until the mixture is a light gold color all over
Place the skillet in the oven or under the broiler for 3 - 5 minutes, until it’s golden brown at the edges
Serve with fresh greens
For side salad greens, I love how the spicy snap of arugula complements the sweet potatoes and sautéed onions in this frittata. Another good, milder pick is baby romaine.
Sweet potatoes play well with many herbs and spices. Depending on what you’re in the mood for, try adding a teaspoon of thyme, cumin, chili powder, nutmeg, or paprika to the pan when you’re making this recipe.
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