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Photo Credit: Elizabeth Newman

Sweet Potato and Kale Spanish Frittata

Frittatas are one of my favorite brunch items to make: they're so customizable and hands-off. 

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Sweet Potato and Kale Spanish Frittata

Servings

8

Prep Time

10 minutes

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Sweet Potato and Kale Spanish Frittata

Ingredients

  • 1/4 cup olive oil
  • 1 sweet potato (peeled, halved and sliced into half moons)
  • 1/2 onion (sliced thin)
  • 1 teaspoon kosher salt
  • 5 leaves Tuscan kale (chopped)
  • 8 large eggs (beaten)
  • 1 1/4 cups shredded smoked mozzarella

Instructions

  1. This recipe originally appeared on Giada's Holiday Handbook. Episode: Holiday Kick-Off Brunch.
  2. Preheat the broiler to high.
  3. 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.
  4. 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.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
6 grams
Protein
11 grams
Fat
16 grams
Saturated Fat
5 grams
Cholestrol
200 milligrams
Sodium
258 milligrams
Fiber
1 grams
Sugar
2 grams
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gluten free
nut free
vegetarian

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