A frittata is a super easy egg-based dish that can be customized to whatever you have in your fridge! I like to use a cast iron skillet, because you’ll start the cooking process on your stove top and it will finish up in the oven. You could easily use any other oven-safe skillet if you don’t have a cast iron one handy! By cooking the veggies on the stove first, you’ll ensure that they’re cooked all the way through by the time the eggs are finished cooking. The skillet also helps create a nice crispy crust on the bottom and edges – yum!
Today’s frittata is loaded with sweet potato, sauteed onion, minced garlic, fresh kale, and feta to top it all off! You could easily substitute any other veggies and cheese you may have in your fridge at the moment – tomatoes, squash, spinach, olives, sharp cheddar, goat cheese, red potatoes, bell pepper. The possibilities are endless! Just stick to the proportions and this recipe will work great – I used about 2 cups diced sweet potatoes, 1 cup diced onion, and 4 cups of loosely packed chopped kale for reference.
Happy Hump Day, friends! Today it is FINALLY warming up here in Georgia – it’s been unseasonably chilly for the past week or two! We are usually well into shorts-wearing weather by now. Is anyone else in disbelief that it will be April already next week? Aside from the crazy pollen that turns my black car yellow, I love springtime in the South. The trees and flowers bloom, and streets and yards are lined with the most beautiful pastel-colored flowers for a short period of time before everything turns vibrant and green for the rest of the warm seasons. We usually plant our patio garden in April too! We’re deciding what to plant this year, and I’m hoping to build a planter box next to our back porch if it will get enough sunlight during the day. I’ll keep you posted!
There’s a rumbling of excitement in our household these days. A few months back, my husband and I booked a bucket-list vacation for April – and now it’s just around the corner! We will be flying out west to Phoenix to visit my brother and sister-in-law, and then renting a car to drive through Arizona, Utah, and Colorado before our return flight from Denver. Some of the stops we plan on making are the Grand Canyon, Horseshoe Bend, Zion National Park, Bryce Canyon, Arches National Park, Telluride, and maybe Boulder if we have enough time. We’ve both spend very little time in that part of the country – if any at all! – so we’re excited to see some parts of America that we’ve always wanted to visit. Stay tuned for highlights, and enjoy the spring weather this week!
Enjoy!
P.S. Happy Easter! Maybe this recipe will make the cut for your Sunday holiday brunch 🙂
This simple frittata is filled with sauteed onions, garlic, sweet potatoes, and kale. Use the skillet to cook your veggies on the stove, then top with your eggs and feta before you pop it in the oven to finish cooking. It is the perfect clean-out-your-fridge Sunday brunch, or a quick and easy lunch or weeknight dinner!
- 2 tbsp unsalted butter
- 1 onion diced
- 1 small sweet potato peeled and diced
- 2 cloves garlic minced
- 4 cups chopped kale loosely packed and stems removed
- 4 eggs
- 1 cup milk dairy, soy, or almond
- 1/4 cup feta crumbled
- salt and fresh pepper to taste
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. Preheat your oven to 350F
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. In a small bowl, whisk together the eggs and milk. Season with salt and pepper.
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. While the oven preheats, melt the butter in your cast iron skillet over medium to medium-high heat
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. Add the diced onion and sweet potato to the skillet and cook for 5-7 minutes, or until the onion is translucent and the sweet potatoes begin to brown. Then add the minced garlic and continue to cook for another 1-2 minutes.
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. Add the chopped kale to the skillet, and stir to begin the wilting process. Cook for another 3-4 minutes or until the kale is wilted but still vibrant.
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. Pour the egg and milk mixture evenly over the veggies in the skillet. Use a spatula to push the veggies down into the eggs, but it's okay to have some sticking out the top!
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. Top the eggs and veggies with the crumbled feta
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. Carefully transfer the skillet to the preheated oven, and bake at 350F for about 45 minutes or until the eggs are set and slightly browned on the edges. A knife or toothpick should come out clean from the center of the frittata when it is done.
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. Let the frittata cool for at least 5 minutes before cutting into quarters and serving. Serve with a pastry, toast, or green salad for a full meal!
WHAT I USED:
STEP BY STEP PHOTOS:
Start by mixing your eggs and milk together in a small bowl or measuring cup. Season with salt and pepper.
Melt your butter in a cast iron skillet over medium heat, then add your diced onion and sweet potato. Cook for 5-7 minutes or until the onion becomes translucent and sweet potato begins to brown.
Add the minced garlic and continue to cook for 1-2 more minutes, until fragrant.
Add your chopped kale, stems removed, and stir constantly in order to wilt the greens.
Continue to cook your veggies and greens for another 3-4 minutes or until the kale is wilted but still vibrant.
Pour your egg and milk mixture evenly over the veggies. The eggs will sizzle on the hot skillet, which will make a great crust for the frittata!
Top with the feta cheese, then pop your skillet in a 350F oven for about 45 minutes or until set and starting to brown. Remember, your skillet handle will be hot from the stove, so use an oven mitt!
Once the eggs are set, remove the skillet from the oven and let cool for 5 minutes before slicing into quarters for serving. Serve with a pastry, toast, or green salad for a full meal!
