I love sweet potatoes and I love frittatas so this dish makes a perfect marriage. When you add in the kale, pancetta and feta, it’s a marriage made in heaven!
Ingredients:
1 Tbsp. Olive Oil
2 oz. diced Pancetta
1 Sweet Potato, peeled and diced in 1/2 inch pieces
1/2 c. diced Onion
1 tsp. Italian Seasoning
4 c. Baby Spinach leaves
2 c. Baby Kale leaves
8 eggs
1/4 c. fat-free Half and Half
1/2 tsp. Salt, reserve half
1/2 tsp. Pepper, reserve half
1/2 tsp. Nutmeg
1/4 c. crumbled Feta Cheese
Preheat oven to 425 degrees.
Place a non-stick skillet over medium-high heat with olive oil and pancetta. Cook for 4-5 minutes.
Add sweet potato, onion, italian seasoning and half of salt and pepper.
Cook until potatoes are tender, then add spinach and kale, combine well and cover. Stir occasionally.
In a separate bowl, beat eggs with half and half, remainder of salt and pepper and nutmeg.
Remove half of spinach/kale mixture and place in a clean, empty bowl.
Add egg mixture to the pan, mix and cook over medium heat until eggs begin to cook.
Transfer the egg mixture to a greased baking dish (9×11″ or 9×9″)
Place the remaining spinach/kale mixture on top of the egg mixture.
Sprinkle with feta and add a dash of italian seasoning.
Place the pan in oven and bake for 5-7 minutes or until eggs are firm.
This recipe was adapted from Kristine Hoskin’s Recipe – Spinach & Sweet Potato Frittata
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