Skillet Sweet Potato Frittata With Kale & Onion

This skillet sweet potato frittata is the perfect go-to dish for a lunchtime fix or quick midweek dinner to use up some veg in a tasty way. High in protein, it’s also great meal to enjoy after a gym session and will help you hit your daily requirements.

Plus it serves 2 – so you can keep half to take to work the next day. Sorted.

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Makes: 2 servings

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Ingredients

• 8 large eggs
• 1 small sweet potato
• 2 tsp. olive oil
• 1 small onion
• 130g kale leaves
• Salt
• Pepper

Method

1. First preheat the oven to 230°C.
2. Prep the veg – peel and cube the sweet potato into small ½ inch cubes, roughly chop the onion and kale leaves.
3. Next, separate the eggs into yolks and whites. You’ll only be using 4 of the egg yolks, so keep the other 4 for another recipe. Beat all 8 of the egg whites in a large mixing bowl until they form soft peaks.
4. Gently add the 4 egg yolks to the beaten egg whites, mixing carefully until they’re combined. Then put the eggs in the fridge while you cook the veg.
5. Put the cubed sweet potato in a large, non-stick skillet, cover with 250ml of water and put over a high heat to bring to the boil (if you don’t have a non-stick skillet, you can use a regular one – just use plenty of oil!).
6. Reduce the heat to a simmer and then cook, stirring occasionally, until all the water has evaporated. Then add the olive oil, onion, and season with salt and pepper. Cook over a medium heat, stirring often, until the onion softens.
7. Add the kale and cook for a further 2 minutes until the kale has wilted.
8. Make sure the veg covers the bottom of the skillet evenly, then pour the egg mixture on top and spread so that you have a smooth layer.
9. Bake in the oven for around 5-6 minutes, until the sweet potato frittata is cooked through – it should be puffed and very lightly browned on the top.