Kale and Sweet Potato Frittata
Serves 4 (or 2 really hungry people)
1 yellow, chopped
10 oz. kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
1 large sweet potato, chopped and boiled
3/4 c. chopped portobello mushrooms
2 garlic cloves, chopped
2 whole eggs
4 egg whites
1/2 tsp. paprika
1/2 tsp. salt
Heat oven to 400°.
In a medium cast-iron skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale, garlic and mushroom; stir 5 minutes. Add sweet potatoes.
Whisk eggs, egg whites, 2 tbsp. water and paprika in a bowl; stir into kale-potato mixture. Cook over medium-low heat 1 minute.
Transfer skillet to oven; bake until eggs are set and center is slightly runny, 8 – 10 minutes. Broil until top is golden, 1 minute.