Kale Sweet Potato And Feta Frittata Recipes

SWEET POTATO AND KALE SPANISH FRITTATA

Steps:

• Preheat the broiler to high.
• Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
• Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.

SWEET POTATO KALE FRITTATA

Steps:

• Preheat oven to 350°F. Whisk together eggs and next 3 ingredients.
• Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
• Bake at 350°F 10 to 14 minutes or until set.

FETA & KALE LOADED SWEET POTATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put them in a roasting tin and roast for 40 mins. Add the chickpeas to the tray, then roast for 10 mins more, until the potatoes are completely tender and the chickpeas have crisped a little.
• Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quick pickle. In another bowl, marinate the feta with the oil and chilli flakes.
• When the potatoes are nearly cooked, cook the kale in a pan with 50ml water for 3 mins until wilted, then season to taste. Halve the potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side.

KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
• Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
• In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
• Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
• Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
• Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
• Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5-6 minutes.
• Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
• Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
• Enjoy!

SWEET POTATO FETA FRITTATA

Steps:

• Pre heat your oven to 190C / 375F / Gas mark 5
• In an 8 inch skillet or oven safe frying pan, lightly fry the onions in the oil for a few minutes until they start to go translucent.
• Add in the crushed garlic and fry for another minute.
• Toss in the ribboned sweet potato and mix in with the onion and garlic for a couple of minutes, then take the pan off the heat.
• Sprinkle over the diced up tomato.
• In a jug mix the eggs, milk and salt & pepper and whisk until well combined. Then stir in 2/3 rds of the crumbled feta cheese.
• Pour the egg mixture into the pan over your veggies.
• Pop the pan into your hot oven for 25 minutes.
• At the 25 minuet mark carefully take your pan / dish out of the oven and sprinkle the remaing 1/3rd of feta cheese over the top of your frittata and pop it back in the oven for a further 10 minutes.
• Take it out of the oven allow it to sit for a minute, don't worry it will deflate a little this is perfectly normal.

ROASTED SWEET POTATO KALE AND DRIED CHERRIES, FETA & PEPITAS

Steps:

• Preheat oven to 375 degrees F.
• Place cubed sweet potatoes on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt. Toss to evenly coat the sweet potatoes with oil and spices.
• Spread sweet potato cubes evenly around pan and roast for 35-45 minutes, stirring halfway through, until sweet potatoes are fork tender.
• While the sweet potatoes are cooking, chop your kale if you haven't already and add it to a large bowl.
• Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.
• Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor the the leafy green.
• Once sweet potato cubes are done cooking, add it to the kale.
• Pour into 4 salad bowls, or 1 large bowl for sharing.
• Before you serve the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas. (Tip: Don't add the cheese or pumpkin seeds until you are ready to eat; you want them crunchy not soggy.)

KALE, SWEET POTATO AND FETA FRITTATA

Steps:

• 1. Place coconut oil in a baking tray. Place in oven and preheat to 220°C / 425°F / Gas Mark 7. 2. Once oil is hot carefully remove tray from oven and add sweet potato. Gently shake to coat sweet potato. Cook for 25-30 minutes until golden and soft. Once cooked remove sweet potato and reduce oven to 200°C / 400°F / Gas Mark 6. 3. Heat 1 teaspoon of coconut oil in a medium skillet. Add leek. Cook for 2 minutes, until softened. Add kale and cook for a further 1 minute or until wilted. Add sweet potato. 4. Combine eggs and milk. Add to pan. Dot with feta. Cook for 2 minutes or until egg base is set. Transfer to oven and cook for 2-3 minutes until set. 5. Place half frittata in a container and place in fridge for lunch tomorrow. Place remaining frittata on a plate and enjoy for dinner.