Every Sunday morning I sit down and write out our dinner plans for the week. Then, I base my grocery list off of what we are going to be eating, and try to buy just what we will need. This helps me stay organized on busy weeknights when the last thing I want to do is plan out dinner, and is one of the ways I try to cut down on food waste. This winter, breakfast-for-dinner has been on almost constant rotation, usually on Thursday nights. Sometimes we have pancakes or waffles, but usually BFD is a Fritatta filled with whatever raw or roasted veggies we have leftover by Thursday night. Frittatas are great because they can be as boring or exciting as your vegetable drawer happens to be, and can be filled up with random leftovers that are lingering in your fridge. Some of our favorites involve potatoes, broccoli, peas, butternut squash, and cheese. Always cheese. Today I used cheddar, though you can really use anything from a mild, melty cheese like mozzarella to a stinky crumbly cheese like Gorgonzola. 
If you have a cast-iron skillet, this meal can be made in just one pan. Less clean-up means more time to watch TV spend with your friends and family after dinner. Frittatas are also great leftover for lunch the next day, either cold from the fridge or gently heated in the microwave. We usually cut them into wedges like slices of a pie, but you could also cut a fritatta into small squares for little people (ahem, children) or for big people to snack on at brunch. 
Okay, enough hypothetical talk about frittatas! Let’s talk about this Sweet Potato and Kale Frittata. It’s pretty clear that I love sweet potatoes; they’re loaded with beta-carotene, antioxidants, and help aid your body in the production of vitamin A. Kale is extensively nutrient-rich, with a long list of vitamins, minerals, and cancer-fighting properties. Eggs are a high-quality, inexpensive protein source that, despite being high in cholesterol, helps your body regulate and lower its cholesterol levels (!!!). I’m fortunate to have coworkers and neighboring farms that raise chickens so I almost always have fresh, local, free-range eggs in the fridge. If you’re buying your eggs from the grocery store, I highly recommend buying organic eggs, free-range or pastured if possible. Yes, you might be paying more like $6 for a dozen eggs, but that’s only 50 cents per egg. To me, the extra cost is well worth the nutritional and environmental benefits.
To make this Fritatta, you start by sautéing sweet potatoes and onions in olive oil until they’re both soft and golden brown. Then, kale gets stirred in just until it wilts, and the whole pile of vegetables gets covered in scrambled eggs and cubes of cheddar. I used to shred cheese for frittatas, but laziness took over one night and I started dicing it. It’s a good thing I’m so lazy because cubes of cheddar are far superior to shreds; instead of melting away into the eggs, they form little pockets of melty cheese in every bite. Like little cheddar land mines, but not in a severed-limb way, in a delicious dinner way. You know.
You’re probably already making frittatas at home, but I hope you’ll give this one a try! The sweet, creamy orange sweet potatoes and bold, dark green kale not only look beautiful together, but their flavors meld seamlessly into a quick weeknight dinner. This fritatta feeds 3-4 as a meal, but I wouldn’t turn down a smaller slice with a side of salad, toast, home fries, or pancakes. Really, there’s no wrong way to serve breakfast for dinner in our house. If you make a fritatta this week, leave me a comment below to let me know what you think of it, or tag me on Instagram with #bakedgreens so I can be jealous of all your BFD creations!
Sweet Potato and Kale Fritatta
Ingredients
- 1 medium sweet potato diced
- 1/2 a red onion diced
- 6-8 kale leaves chopped
- 2 Tablespoons olive oil
- 6 eggs + a splash of water
- 1/2 teaspoon each of salt and pepper
- 1/4 teaspoon each garlic powder and paprika
- 1/2 cup sharp cheddar cheese cut into small cubes
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit. Heat an ovenproof skillet (I used cast iron) over medium heat. Add olive oil, sweet potatoes and onions, and cook for about 10 minutes until golden brown and mostly cooked through.
- 2. Add kale and spices, and stir to combine. Cook for about 2-3 minutes, or until kale has started to wilt.
- 3. Meanwhile, crack eggs into a medium sized bowl and scramble with a splash of water and an extra pinch of salt and pepper. Once kale is wilted, pour eggs over the veggies in the pan.*
- 4. Stir gently a few times to make sure eggs are evenly distributed, then sprinkle cheddar cheese on top of the egg mixture and immediately transfer it to the oven. Bake for 10-15 minutes, or just until eggs are set and the top is starting to turn golden brown.
- 5. Fritatta can be eaten hot from the oven, room temperature, or cold. Store leftovers in the fridge for up to 5 days.