Two vegetable favourites are paired here in a frittata that’s bursting with colour, flavour, and texture. Crumbled goat cheese adds a creamy tang, but you could substitute any other type of grated or crumbled cheese.
- 1 medium sweet potato, peeled and cut into 1cm cubes or pieces
- 8 large eggs
- 1 tablespoon Dijon mustard, divided
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- 1 small onion, diced (about 1 cup)
- 4 large curly kale leaves, ribs removed, leaves torn into 5 cm pieces
- ½ cup crumbled goat cheese, about 60g
- salt and freshly ground black pepper, to taste
- Preheat oven to 200°C. Place sweet potato pieces in medium microwave-safe bowl. Add ½ cup water, cover, and microwave on high power 5 minutes, or until tender. Drain.
- Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired.
- Coat large ovenproof nonstick skillet with cooking spray. Add oil, and place over medium-high heat. Add onion, and sauté 3 minutes, or until onion begins to soften. Add kale, and cook 2 minutes, or until kale is wilted but still bright green. Add sweet potato, and toss to blend, arranging vegetables over bottom of skillet.
- Carefully pour eggs over top without displacing vegetables. Cook 3 minutes, or just until bottom of frittata is set.
- Transfer skillet to oven. Bake 10 minutes, or until frittata is set in centre.
- Using heat-proof spatula, loosen frittata from skillet, and slide out onto platter. Sprinkle with cheese; let stand 1 to 2 minutes to soften cheese. Cut frittata into 4 wedges, and serve.