Growing Chefs! Ontario Sweet Potato, Pepper and Kale Frittata
Sweet Potato, Pepper and Kale Frittata
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Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat your oven to 350°F.
In a large bowl, whisk together the eggs with smoked paprika, salt and pepper to taste and set aside.
Grate mozzarella cheese with the large holes on the grater and place into a bowl.
Clean the sweet potato well under cold water, and dry with a dish towel. Grate sweet potato with the skin on, and place it into a separate bowl.
Cut red pepper in half, and scoop out the seeds. Slice into finger sized pieces, and then dice into pieces about 1 cm.
Cut onion in half from root to tip. Cut off the tip, and remove the papery skin. Dice each half of the onion by making incisions about 1 cm apart lengthwise, that go almost to the root but keep the root intact. Turn the onion and cut crosswise to complete a 1 cm dice.
Remove the tough stem from the kale, and discard. Hold a couple of leaves of kale, and chop them into thin strips with a chef’s knife.
Get Cooking!
Heat 1⁄4 cup olive oil in a large nonstick frying pan over medium heat. Add diced onions, and grated sweet potatoes. Cook for about 5 minutes
Next, add the diced red peppers. Continue cooking until sweet potatoes are well cooked and onions and peppers are very soft, about 8 minutes.
Add the kale to the pan, and continue cooking about 4 minutes until kale is softened and wilted.
Turn down heat to low, and add eggs. Stir in the pan until thoroughly mixed with the vegetables, and then sprinkle cheese all over the mixture.
Place the pan into the preheated oven and bake until eggs are just set (cooked through and just firm) About 12 – 15 minutes. Carefully remove the pan from the oven and slide out the frittata onto a cutting board. You may need to run a spatula around the pan to help release the eggs.
Cut frittata into slices like a pizza.
Growing Chefs! Ontario Recipe
Sweet Potato, Pepper and Kale Frittata
Ingredients
Equipment
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat your oven to 350°F.
In a large bowl, whisk together the eggs with smoked paprika, salt and pepper to taste and set aside.
Grate mozzarella cheese with the large holes on the grater and place into a bowl.
Clean the sweet potato well under cold water, and dry with a dish towel. Grate sweet potato with the skin on, and place it into a separate bowl.
Cut red pepper in half, and scoop out the seeds. Slice into finger sized pieces, and then dice into pieces about 1 cm.
Cut onion in half from root to tip. Cut off the tip, and remove the papery skin. Dice each half of the onion by making incisions about 1 cm apart lengthwise, that go almost to the root but keep the root intact. Turn the onion and cut crosswise to complete a 1 cm dice.
Remove the tough stem from the kale, and discard. Hold a couple of leaves of kale, and chop them into thin strips with a chef’s knife.
Get Cooking!
Heat 1⁄4 cup olive oil in a large nonstick frying pan over medium heat. Add diced onions, and grated sweet potatoes. Cook for about 5 minutes
Next, add the diced red peppers. Continue cooking until sweet potatoes are well cooked and onions and peppers are very soft, about 8 minutes.
Add the kale to the pan, and continue cooking about 4 minutes until kale is softened and wilted.
Turn down heat to low, and add eggs. Stir in the pan until thoroughly mixed with the vegetables, and then sprinkle cheese all over the mixture.
Place the pan into the preheated oven and bake until eggs are just set (cooked through and just firm) About 12 – 15 minutes. Carefully remove the pan from the oven and slide out the frittata onto a cutting board. You may need to run a spatula around the pan to help release the eggs.
Cut frittata into slices like a pizza.