The family worked out hard today: I ran 10 miles for the first time since the marathon back in March and they went to Kuk Sool Won for tournament training, which was four hours long. So an easy meal that had a lot of protein seemed to be in order. Along with that, the farm share had given me kale and sweet potato, which reminded me of making that before. Earlier in the week, I’d made this dish from Vegetarian Times, which was so absolutely delicious. Sweet potatoes with cumin are unbelievable. With that in mind, I concluded that instead of dicing the potatoes and then boiling them, I’d just grate them and saute them in the oil with the other ingredients, before adding the egg. This was a true win. You get the sweet potato flavor throughout the meal, instead of in chunks.
I also made a second frittata at the same time, much smaller, for my husband, who hates sweet potatoes. Compromise is what makes a marriage work, right? He made himself some pork chops to go with it. My daughter and I passed on those.
Now before you start a frittata, you really need a cast iron pan. I love mine so much, it’s really the only kind of pan I have now. (Bonus: they are cheap compared to other pans.) You can use an oven-safe pan, sure, but it’s just not as good as the cast iron. Since I made two, I have a small and a large version of the frittata.
Here’s what I did:
- 1 sweet potato, medium (large dish) OR 1 smallish potato (small dish), grated
- 3-4 kale leaves, torn into small pieces
- 2 cloves garlic, crushed
- Half an onion (I always use sweet), diced
- Smoked paprika
- Splash of vinegar. I used rice vinegar.
- 6 eggs (large dish) OR 4 eggs (small dish) [You could go up two eggs for each dish too if you really like eggs.]
- Couple tablespoons of milk
- Parmesan cheese (I had the grated and the sliced and both worked well, so take your pick)
- Prep the ingredients as above to get ready. Preheat oven to 400. Heat the oil in your skillet. Crack your eggs in a glass container (I have about eight of those Pyrex cups and use one of those.) Add the milk and scramble your eggs.
- Add the onion and saute for a couple of minutes. Add the garlic and saute for another 30 seconds.
- Add the potatoes and saute until well coated. You may need to add more oil.
- Add the spices and mix into the potato mixture. Cook for about 3-4 minutes.
- Add the kale and your vinegar and continue to saute until the kale is properly wilted. This is about 2 minutes.
- Add the eggs, mixing with the ingredients until you have a fairly even distribution of ingredients. Cook for about 3-4 minutes or until the bottom has settled.
- Put the skillets in the oven and cook for another 10 minutes. Remove and add cheese on top.
- Cut into triangles and serve!
Feel free to change the seasoning. Heck, change the veggies! I have a friend who says when she’s at a loss as to what to do, it goes in a frittata. Very versatile, and quicker than a quiche. Plus, you don’t have the crust of a quiche, which let’s face it, isn’t usually all that great to begin with and is the least healthy part of the dish.