Kale and Potato Frittata
by: Vicky Reihana on
1-cup sweet potato
½ cup white potato (any kind)
6 free range eggs
2 cups kale finely shredded
1-tablespoon coconut oil (to bake sweet potato in)
1-2 teaspoons dried herbs like rosemary, parsley (fresh herbs are great too)
1-tablespoon olive oil
½ cup marinated goats cheese
*Season with Sea salt and pepper
Preheat oven to 180 degrees
Line a baking tray with baking paper
Coat potato in coconut oil and place on lined baking tray.
Bake in the oven until golden on the outside and soft on the inside for approximately 25-30 minutes at 180 degrees.
When cooked take out of oven set aside to cool.
In a large bowl combine eggs, kale, herbs and oil.
Add potatoes and kale; gently cover potatoes and kale with egg mixture.
Pour into baking tray and spread evenly. Top with goats cheese and season.
Place in oven and bake for 20-25 min until golden on top and cooked inside.
Remove from oven to let cool. Then cut into squares and serve.
Store in an airtight container in fridge.
Can be frozen for leftovers.
* I love this recipe for a quick breakfast on the go! Great eaten cold for picnics.