This orange sweet potato and kale frittata is a protein-packed breakfast or brunch option that's sure to keep you satisfied all morning long. The combination of sweet potatoes, kale, and eggs creates a flavorful and nourishing dish, while the orange zest adds a hint of citrus. This frittata is easy to make and it's a great way to use up leftover sweet potatoes.
1 tablespoon olive oil
1 medium sweet potato, peeled and diced
1/2 medium onion, diced
2 cloves garlic, minced
1 cup kale, chopped
1/4 cup milk
1/4 cup orange juice
1 tablespoon orange zest
Salt and pepper, to taste
Preheat your oven to 350°F (180°C).
In a large oven-safe skillet, heat the olive oil over medium heat. Add the sweet potato, onion, and garlic, and cook until they are tender about 5-7 minutes.
Stir in the kale and cook for an additional 2-3 minutes, until it is wilted.
In a medium bowl, whisk together the eggs, milk, orange juice, and orange zest. Season with salt and pepper to taste.
Pour the egg mixture over the vegetables in the skillet.
Bake the frittata for 20-25 minutes, until it is set and the edges are lightly browned.
Serve the frittata hot, garnished with additional chopped kale if desired.
This orange sweet potato and kale frittata is a protein-packed breakfast or brunch option that's sure to keep you satisfied all morning long.