Fall Vegetable Frittata
This frittata combines seasonal ingredients like sweet potatoes, kale, and herbs into a hearty egg dish. It is cooked on the stovetop and finished in the oven, resulting in a fluffy, colorful, and slightly crispy-top casserole with tender vegetables throughout.
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Calories: 250kcal
Servings: 4
Equipment
- Skillet or ovenproof frying pan
- Rubber spatula
Ingredients
- 1 medium sweet potato peeled and diced
- 2 cups kale stems removed, roughly chopped
- 1 cup onion sliced
- 4 large eggs beaten
- 1/4 cup cheddar cheese shredded
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme chopped
- to taste salt and pepper
Instructions
- Heat a tablespoon of olive oil in the skillet over medium heat. Add the diced sweet potato and cook, stirring occasionally, until they are tender and lightly browned, about 8 minutes.
- Add the sliced onion to the skillet with the sweet potatoes, cooking until the onions are translucent and fragrant, about 3-4 minutes.
- Stir in the chopped kale and chopped thyme, cooking until the kale wilts and reduces in volume, about 2-3 minutes. Season with salt and pepper to taste.
- Meanwhile, in a mixing bowl, whisk the eggs until smooth. Stir in the shredded cheddar cheese.
- Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Give it a gentle stir to distribute everything evenly.
- Transfer the skillet to a preheated oven set to 375°F (190°C). Bake until the eggs are puffed and set, about 15 minutes, and the top starts to turn golden.
- Remove the skillet from the oven and let the frittata rest for a couple of minutes. Slice and serve warm to enjoy the vibrant colors and tender textures.
Nutrition
Calories: 250kcal | Carbohydrates: 20g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 250mg | Potassium: 400mg | Sugar: 4g | Vitamin C: 30mg | Calcium: 150mg | Iron: 2mg