SWEET POTATO AND KALE FRITTATA

It’s natural to have sugar cravings after we've been eating too much of it—especially post-holidays or vacation. A great way to beat these refined food blues is to make sure we’re eating high-quality protein—beans, grains, pasture-raised eggs, fresh-caught fish, and grass-fed meat—and that we’re replacing all that refined sugar with naturally sweet produce, like sweet potatoes, carrots, and onions. This recipe is a delicious way to balance the sweetness we crave with the protein we need. Win-win.

Ingredients for four servings:

• 1 large or 2 small sweet potatoes, cut into cubes
• 6 large eggs or 8 small eggs
• ½ onion, sliced or diced
• Two big fistfuls kale, chopped
• Leafy greens in the light dressing of your choice
• Untoasted sesame oil

Tools:

• Ovenproof frying pan (I like cast iron)
• Large pot
• Large bowl

Steps:

• Heat your oven to 425°F, or heat up your broiler
• In the pot, boil the potatoes until tender
• Heat some oil in the pan and sautée the onions to a light brown
• Add the cooked potatoes and kale and cook for a few minutes more
• While they’re cooking, crack the eggs into the the bowl and lightly beat them
• Pour the eggs into the pan and cook until the mixture is a light gold color all over
• Place the skillet in the oven or under the broiler for 3 - 5 minutes, until it’s golden brown at the edges
• Serve with fresh greens

Inspiration:

• For side salad greens, I love how the spicy snap of arugula complements the sweet potatoes and sautéed onions in this frittata. Another good, milder pick is baby romaine.
• Sweet potatoes play well with many herbs and spices. Depending on what you’re in the mood for, try adding a teaspoon of thyme, cumin, chili powder, nutmeg, or paprika to the pan when you’re making this recipe.