Sweet Potato Kale Frittata

With caramelized onions, tomatoes, kale and sweet potato goodness topped with melted mozzarella, you’ll want to make this for breakfast every single morning!

Taxes. Check.

I finally got my taxes done, 1 week before tax day, which is not really the way I do things. I like to take care of things way in advance, just in case something goes wrong, but that was a little difficult this year.

See, it was my first time filing taxes for blog income and man, is it complicated! I’ve only done the usual W2s from part-time jobs but as a “business owner,” there are 1099s that you need to get from the companies that you worked with and there’s a bunch of things you could write-off so you have to save all sorts of invoices and it’s more beneficial to have an LLC for your business in case you go bankrupt and…well you get it. It’s complicated. Oh and by the way, I finally learned what a “write-off” is, at age 25. Better late than never, right?

Anyway, it’s finally done and done so it’s incredibly liberating to cross that off my list. Whew.

Now this frittata.

Frittatas are the best. They’re so easy to make, you can use up any lingering veggies and they’re freezer friendly! Jason raves about the frittatas that I send him off with to San Francisco. Either that or he just loves me too much to say anything bad about them.

No but really, this frittata has definitely become my go-to recipe. Loaded with tons of veggies like kale and sweet potatoes, I wouldn’t mind a slice of this for dinner!

Sweet Potato Kale Frittata

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 30 minutes minutes

Total: 40 minutes minutes

With caramelized onions, tomatoes, kale and sweet potato goodness topped with melted mozzarella, you’ll want to make this for breakfast every single morning!

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Ingredients

• 6 large eggs
• 2 tablespoons 2% milk
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 sweet potatoes, peeled and diced
• ½ red onion, thinly sliced
• 2 cups chopped kale
• 1 cup cherry tomatoes, halved
• ⅓ cup shredded mozzarella

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Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, combine eggs, milk, salt and pepper to taste; set aside.
• Heat olive oil in a cast iron skillet over medium high heat . Add garlic and cook until fragrant, about 1-2 minutes. Add potatoes and onion and cook, stirring occasionally, until potatoes have softened and onions have caramelized, about 8-10 minutes. Add kale and cook, stirring occasionally, until wilted, about 2 minutes. Add egg mixture and tomatoes, and cook until the eggs start to set, about 3-4 minutes. Sprinkle with mozzarella.
• Place into oven and bake until the top is set and cheese has melted, about 10 minutes.
• Cut the frittata into wedges and serve immediately.

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