Sweet Potato and Red Onion Frittata with Goat Cheese & Baby Kale


EASY BRUNCH RIGHT HERE. I was going to make something a little different involving poached eggs but that didn't happen. Are poached eggs even a real thing? I've seen pics but I really don't believe they exist. I'm renaming them "pot full of exploded egg parts but mostly water". Gave that mess straight to Dan (Dan=🐶) who chugged all the egg water and cherished those boiled bits.

Anyway, no poaching skills needed here. Three reasons to make this no matter what time it is right now: 

1. You may have all of the ingredients already
2. It features three DIFFERENT vegetables
3. Ready to eat in 30 minutes (hands on time is more like 15)


3 medium sweet potatoes, chopped
1 large red onion, chopped
4 tablespoons olive oil, divided
12 eggs, beaten
3 cups baby kale
6 oz goat cheese, broken into chunks


Heat oven to 425 degrees F. Roast sweet potatoes and red onion with 2 tablespoons of olive oil and sprinkling of salt and pepper until cooked through, about 25 minutes.
In an oven safe skillet (I used cast iron), heat remaining 2 tablespoons oil over medium. Saute baby kale for just a few minutes. Add in roasted potato mixture and beaten eggs, giving a stir to combine. Cook on stove top without stirring for 2 minutes (or until edges start to set). Sprinkle in chunks of goat cheese. Transfer to oven and bake for 10-15 more minutes (until just set in the center).