Kale, Tomato and Feta Frittata

Frittatas are so easy! And they are great because you can use up stuff in your veggie bin! This recipe was really simple and we all liked it (even my 6 year old). Husband said it was good, even though he doesn’t care for sweet potatoes. I served this with a green salad.

rating: 9

Kale, Tomato, and Feta Frittata
(An American Girl in London, Marissa Hermer)

 

Ingredients:

1/4 cup olive oil
1 sweet potato, peeled and cubed
1 small red onion, finely chopped
2 cloves garlic, minced
2 cups kale, stems removed and leaves roughly chopped
1 pint cherry tomatoes, halved
1/2 cup pitted kalamata olives, roughly chopped
8 large eggs
2 tbsp shredded fresh basil
1 tbsp chopped fresh oregano
salt, to taste
ground black pepper, to taste
1 cup crumbled feta cheese

 

Directions:

1. Preheat the broiler to the maximum setting.
2. Place a large, ovenproof skillet over medium heat. Add the olive oil and sweet potato. Cook for 10 to 15 minutes, or until fork tender. Add the onion and garlic and saute for 8 minutes, or until soft and translucent.
3. Add the kale and cook for 5 minutes, or until wilted. Add the cherry tomatoes and olives and cook another 5 minutes.
4. Meanwhile, whisk together the eggs, basil, and oregano. Season well with salt and black pepper. Stir through the feta cheese gently. Pour the mix over the vegetables in the frying pan. Cover and cook over low-medium heat until the edges are brown and the mixture is almost set, 10 to 12 minutes. Remove the cover and place the entire thing underneath the broiler for 5 minutes, or until the mixture has fully set and the top is turning a golden brown.

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