Sweet Potato Kale Frittata

Brunch is a big deal in New York. The truth is, you don’t have to get too fancy to turn out a delicious meal your guests will love. Yes, you can sautée some shallot, kale and parboiled sweet potato in a pan, cover it in whipped eggs and throw it in the oven. It’s as easy as that, and healthy to boot. This dish works perfectly for large groups – just double (or triple) the recipe and serve in slices. No one would hate you if you fried up some organic, grass-fed bacon too. Grab some prosecco + freshly squeezed orange juice and you have an impressive brunch. I won’t tell anyone how easy it was.

This simple dish packs a major nutritional punch:

• Eggs contain choline, which regulates cardiovascular function, as well as protein and vitamin B-12. Don’t skimp on the yolks – they contain 93% of the protein, as well as essential omega-3 fatty acids our bodies can’t produce on their own.
• Kale is a nutritional powerhouse, containing  magnesium, fiber, iron, antioxidants and much more. Kale is great for fighting inflammation, a condition which is the root of most illnesses and conditions, especially in Western society.
• Sweet potatoes naturally balance blood sugar levels, preventing cravings and mood swings. They also contain tons of fiber, vitamin D and iron. Beta carotene in sweet potatoes converts to vitamin A in your body, which keeps skin clear and vibrant.

Ingredients (serves 2)

4-5 large organic eggs

1 medium shallot

1 large sweet potato

1/2 bunch kale

1/4 cup unsweetened coconut milk

2 T. Earth Balance or organic, grass-fed butter

Sea salt + pepper

Method

Chop sweet potato into cubes (skin-on) and parboil for 4-5 minutes, depending on size of cubes. Drain and place on paper towels to absorb excess water. Melt Earth Balance or butter in medium sized skillet on high heat.

Reduce heat to medium and add sliced shallots. The pan should be at a very even, medium heat. Allow shallots to caramelize. Add sweet potatoes and cook until browned. Add kale, removed from stalks and chopped finely. Cook for 5 more minutes, or until kale has wilted.

Crack eggs into medium sized bowl, add unsweetened coconut milk, sea salt and pepper and whisk vigorously. Pour eggs over vegetable mixture in pan. Allow to set for 4-5 minutes, then transfer to oven at 350 degrees until cooked through, yet moist. Use a spatula or rubber scraper around edges of frittata to aid in removal. Depending on size, either slide frittata onto a serving platter or invert pan carefully. Slice into wedges and serve with organic bacon, mimosas and plenty of coffee.