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Fall Vegetable Frittata

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
A vibrant and hearty frittata packed with seasonal vegetables, perfect for a nutritious breakfast or brunch.

Ingredients

Vegetables

  • 1 medium sweet potato (peeled and diced)
  • 2 cups kale (stems removed, roughly chopped)
  • 1 cup onion (sliced)
  • 4 large eggs (beaten)
  • 1/4 cup cheddar cheese (shredded)
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme (chopped)
  • to taste salt and pepper

Instructions 

  • Heat olive oil in skillet over medium heat. Cook sweet potato until tender, about 8 minutes.
  • Add onion and cook until translucent, about 3-4 minutes. Stir in kale and thyme, cook until kale wilts, 2-3 minutes. Season with salt and pepper.
  • Whisk eggs and stir in shredded cheese. Pour over vegetables in skillet and cook briefly.
  • Transfer skillet to oven preheated to 375°F (190°C). Bake until eggs are set, about 15 minutes.
  • Let rest for a few minutes, then slice and serve warm.

Notes

Use fresh vegetables for best flavor and texture.
Calories: 250kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: Vegetables