As the weather cools down, the urge to turn on the oven increases. This new recipe from Selma Brown Morrow appeared in a recent issue of Vegetarian Times and captures the essence of cold-weather comfort food.
It comes together in 30 minutes, but if you choose not to nuke your sweet potatoes as instructed, add about 15 minutes to the process.
Sweet Potato and Kale Frittata with Goat Cheese
- 1 med sweet potato, peeled and cut into 1/2″ pieces
- 8 eggs
- 1 T Dijon mustard, divided
- 1 t apple cider vinegar
- 1 T olive oil
- 1 onion
- 4 large curly kale leaves, ribs removed, leaves torn into 2″ pieces
- 1/2 cup crumbled goat cheese
- Preheat oven to 400. Place sweet potato pieces in medium microwave bowl. Add 1/2 cup water, cover, and microwave on high power 5 minutes, or until tender. Drain.
- Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired.
- Coat large ovenproof nonstick skillet with cooking spray. Add oil, and place over med-hi heat. Add onion, and sauté 3 minutes, or until onion begins to soften. Add kale and cook 2 minutes, or until kale is wilted but still bright green. Add sweet potato and toss to blend, arranging vegetables over bottom of skillet.
- Carefully pour eggs over top without displacing veggies. Cook 3 minutes, or just until bottom of frittata is set.
- Transfer skillet to oven, Bake 10 minutes, or until frittata is set in center.
- Using heat-proof spatula, loosen frittata from skillet, and slide out onto platter. Sprinkle with cheese; let stand 1-2 minutes to soften cheese. Cut frittata into wedges, and serve.
Notes: We used cracked peppercorn mustard instead of Dijon and it worked fine. We also only needed to cook the sweet potatoes for 3 minutes in the microwave.
The goat cheese we used did not crumble or sprinkle, as the instructions suggest. It was more of a spread, so we blobbed it on. Still came out great. We served the meal with fresh homemade bread (shown above).
The instructions don’t say to reduce the heat after adding the eggs, but we did. It might have burned on the bottom otherwise. Instead it came out perfect.
Be sure to salt appropriately. Because the cheese is not very salty, you may want to add more to the egg mixture before cooking. This colorful frittata was very satisfying with warmed bread and a salad.