Kale, Sweet Potato & Feta Frittata Recipe : What Mom Eats After Morning Chores
Course Breakfast
Cuisine Ecclectic
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 1
Calories 326kcal
Author Robin Gagnon
Ingredients
½tbs.olive oil
⅓cupdiced sweet potato
⅓cupdiced sweet onion
½cupchopped de-stemmed kale
1large egg*
2egg whites*
¼cupcrumbled feta
Instructions
Place oil in non-stick skillet over med-high heat. Once hot add the sweet potato, onion and kale.
Saute stirring frequently, until sweet potato is lightly browned and cooked through, but not mushy.
Reduce heat to low-med, and remove pan from burner. Turn on the broiler (high).
Beat eggs, and stir in feta, then pour over the vegetables, shake and rotate the pan a bit if you need to in order to spread throughout pan.
Place pan back on burner and cover.
Once the eggs are mostly set, but still oozy on top, shut off burner, and place frittata under broiler for a few seconds, just enough to set the top.*
Plate & serve.
Notes
* save about 30 calories & reduce the saturated fat and cholesterol by skipping the yolk and using a total of 4 egg whites instead (I like a yolk once in awhile)