Sweet Potato Kale And Bacon Frittata Recipes

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POTATO, KALE AND PECORINO FRITTATA



Potato, Kale and Pecorino Frittata image

This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers as part of the U.S. Potato Board's Potato Lovers Club. This Potato Frittata is an easy way to freshen up a weeknight dinner.

Provided by Potato Goodness

Categories     Trusted Brands: Recipes and Tips     U.S. Potato Board

Time 40m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil, divided
10 ounces white potatoes, cubed
Salt and pepper to taste
1 clove garlic, minced
2 cups kale, leaves stripped from stems and coarsely chopped
1 teaspoon Dijon mustard
10 large eggs, beaten
½ cup shredded Pecorino-Romano cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. Remove potatoes and set aside.
  • Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Saute until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.
  • Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.

Nutrition Facts : Calories 156.1 calories, Carbohydrate 8.6 g, Cholesterol 232.5 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.2 g, SaturatedFat 2.4 g, Sodium 132 mg, Sugar 0.8 g

KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY



Kale, Sweet Potato, and Onion Frittata Recipe by Tasty image

Here's what you need: large egg whites, large egg yolk, small sweet potato, water, small yellow onion, extra virgin olive oil, kosher salt, ground pepper, kale leaves, blood orange

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 10

7 large egg whites
large egg yolk
1 small sweet potato, cut in ½-inch (1 cm) cubes
1 cup water
1 small yellow onion, roughly chopped
2 teaspoons extra virgin olive oil
kosher salt, to taste
ground pepper, to taste
2 cups kale leaves, chopped, ribs and stems removed
½ blood orange, or ½ a small navel orange

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!

Nutrition Facts : Calories 642 calories, Carbohydrate 64 grams, Fat 27 grams, Fiber 14 grams, Protein 39 grams, Sugar 24 grams

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