Spiralized Sweet Potato Kale Goat Cheese Frittata
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups chopped kale
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
- 1 medium sweet potato, peeled, Blade D, noodles trimmed
- 10 large eggs, beaten
- 1/4 cup crumbled goat cheese
Preparation
Preheat the oven to 425 degrees.
Heat half of the oil in a 10-inch oven-safe skillet over medium-high heat.
Once oil is shimmering, add the kale and garlic and season with salt and pepper.
Cook for 3 to 5 minutes or until kale is mostly wilted.
Transfer the kale to a plate and set aside.
Then, in the same skillet, add in the remaining oil.
Once shimmering, add the sweet potato noodles and season with salt and pepper.
Toss and cook for 7 to 10 minutes or until noodles are mostly wilted.
Then, sprinkle over with kale, spreading everything around evenly in the skillet.
Pour the eggs evenly over the frittata and season with pepper.
Let cook for 2 minutes or until eggs set on the bottom.
Place the goat cheese on top of the frittata, pushing in the crumbles of goat cheese so they are more submerged in the eggs.
Bake the frittata in the oven for 10 to 15 minutes or until eggs are cooked through and edges are lightly brown.
When pierced with a toothpick, the toothpick should come out clean.
Remove from the oven and divide into four slices.
