Sweet Potato and Kale Spanish Frittata

Name: Sweet Potato and Kale Spanish Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
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

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

Servings

Prep Time

10 minutes

Cook Time

20 minutes

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

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