Kale and Sweet Potato Frittata
- 12 eggs
- 1 sweet potato, roasted
- 2 cups kale
- 1 cup cherry tomatoes
- 1–2 sprigs fresh rosemary
- ¼ tsp. black pepper
Preheat oven to 375 °F (190 °C) and spray an oven-safe dish with extra virgin olive oil.
Remove kale leaves from stem, and cut into bite-size pieces. Slice your cherry tomatoes in half, and remove rosemary from stem. Set aside.
In a medium bowl, mash the sweet potato. Add eggs and mix well. Gently fold in kale, tomatoes, and rosemary.
Pour into oven-safe dish and bake for 40 minutes, or until egg is cooked through.
Tip: Divide the mixture among 12 muffin tins, and bake for 20 minutes. One muffin makes a great snack, or grab two for breakfast as you’re running out the door!