Sweet potato frittata with kale and feta
This sweet potato frittata with kale and feta is perfect for make-ahead breakfasts or as a light meal any time of the day.
Servings 4
Ingredients
- 1 large sweet potato
- 1 tbsp extra virgin olive oil
- 8 large eggs
- 100 g feta cheese
- 2 cups packed chopped kale leaves
- leaves of 2 sprigs fresh rosemary finely chopped
- 3/4 tsp salt
- freshly ground black pepper
Instructions
- Preheat oven to 180°C (160°C fan-forced).
- Peel and chop sweet potatoes in 1cm cubes.
- Place sweet potato in a baking tray, drizzle with olive oil and bake for 30 minutes.
- While the sweet potato cooks, beat eggs with rosemary, salt and pepper.
- Cube or crumble cheese, add to eggs. Add kale and mix well.
- After 30 minutes, add egg mixture to tray. Bake for another 15-20 minutes, until the eggs are set.
- Cut in 4 pieces and serve or keep for later.