Ingredients
Scale
- 8 large eggs
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 2 cups fresh kale, stems removed and roughly chopped
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese or goat cheese
- 1/4 cup whole milk or heavy cream
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- A pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C). While the oven heats up, prepare your vegetables by peeling and cubing the sweet potato and chopping the kale into bite-sized pieces.
- Heat the olive oil in a 10-inch oven-safe non-stick skillet or cast-iron skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for about 8 to 10 minutes or until they are tender and slightly browned.
- Add the diced onion to the skillet with the potatoes. Sauté for another 3 to 4 minutes until the onion is translucent. Stir in the minced garlic and chopped kale. Cook for about 2 minutes until the kale has wilted and turned bright green.
- In a medium bowl, whisk together the eggs, milk (or cream), salt, black pepper, and red pepper flakes. Whisk until the yolks and whites are fully combined and the mixture is slightly frothy.
- Spread the vegetable mixture evenly across the bottom of the skillet. Pour the egg mixture over the vegetables. Sprinkle the crumbled feta or goat cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the center is set and the edges are lightly golden.
- Cook Time: 40 minutes
- Diet: Vegetarian, Gluten-Free