Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4
With caramelized onions, tomatoes, kale and sweet potato goodness topped with melted mozzarella, you’ll want to make this for breakfast every single morning!
6 large eggs
2 tablespoons 2% milk
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 cloves garlic, minced
2 sweet potatoes, peeled and diced
1/2 red onion, thinly sliced
2 cups chopped kale
1 cup cherry tomatoes, halved
1/3 cup shredded mozzarella
Preheat oven to 350 degrees F.
In a large bowl, combine eggs, milk, salt and pepper to taste; set aside.
Heat olive oil in a cast iron skillet over medium high heat . Add garlic and cook until fragrant, about 1-2 minutes. Add potatoes and onion and cook, stirring occasionally, until potatoes have softened and onions have caramelized, about 8-10 minutes. Add kale and cook, stirring occasionally, until wilted, about 2 minutes. Add egg mixture and tomatoes, and cook until the eggs start to set, about 3-4 minutes. Sprinkle with mozzarella.
Place into oven and bake until the top is set and cheese has melted, about 10 minutes.
Cut the frittata into wedges and serve immediately.