Parmesan-Crusted Sweet Potato and Kale Frittata
This is a version of our Tuesday Night Frittata. We used to weigh in on Wednesdays, and I’m a little superstitious about these things. It became a weekly tradition after we both saw a substantial loss the day after the frittata. Could it be subsisting on mostly salads, fruit and juices? Miles on the treadmill? Sweating it up in yoga 4x a week? Nope, it was the frittata.
Frittatas can work with anything. Do an assessment of your fridge. Throw every dodgy Tupperware full of leftovers, takeout container and vegetable on its last leg into a frying pan, heat them up, cover with beaten eggs and cheese, then into the oven (maybe the broiler at the end if you’re feeling like a fancy pants) and one dude’s trash would become that same dude’s awesome meal.
This is my favorite version.
1 T coconut oil
1 huge or 2 small onions (white, yellow, red, whatever), sauté sliced
2 Sweet Potatoes, washed and sliced into ½” rounds
1 T tomato paste
2 t Adobo
1-cup baby kale (or spinach)
1 T plus 1 t smoked paprika
1 t cumin
¼ t fenugreek
Pinch of black pepper
2 T grated Parmesan
Preheat oven to 400F
In a large ovenproof sauté pan, melt coconut oil over medium heat. Add onion slices, yams, Adobo and tomato paste, stirring to combine. Cover pan and cook for 15 minutes, stirring occasionally.
Add greens and wilt for one minute. Turn off heat.
In a medium bowl, whisk eggs with paprika, cumin, fenugreek and pepper until beaten together.
Add the egg mixture to the onions, yams and greens in the sauté pan. Mix well and cover the top with Parmesan.
Bake for 30-40 minutes. The Parmesan should create a crust and the interior should be dry when pierced by a fork.
Let cool for 10 minutes. Serve hot, warm or at room temp.
Feel free to use one of those 16oz containers of egg whites or Egg Beaters and save a whole bunch of calories.