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This Saturday dawned rainy and chilly after a week of warm, sunny days. After a bright, light lunch yesterday of crisp yellow pepper and zesty lemon hummus, this late morning needed something warm and comforting with enough color to offset the grey of the day.

There’s almost nothing I like for a winter breakfast more than an egg cake (aka frittata). After scouring the fridge for possible ingredients, and having a hankering for something different from my usual asparagus and leek, I settled on kale, onion and sweet potato.

Kale Frittata with Sweet Potato and Onion
serves 1
Total time 15 minutes

1/3 cup cubed sweet potato
1/4 cup chopped onion
3 large kale leaves, stem removed, torn into pieces
dash Chinese five spice powder
1+ tsp olive oil
1 tsp butter
2 eggs, whisked
1 tbsp Parmesan cheese

Pre-heat broiler.  Boil sweet potatoes in salted water until not quite tender. Remove from pan with a slotted spoon and set aside. Add kale to water and blanch for 30 seconds. Remove with slotted spoon and set aside.

Heat olive oil in an 8″ non-stick skillet. Add onion and sweet potato and cook over medium high heat until cooked thru and golden brown. Add kale and cook until wilted. Season with salt and pepper to taste and a dash of Chinese five spice powder. Toss to incorporate seasonings. Remove veggies from the pan.

Turn heat to low and add butter. When butter stops foaming, add eggs and cook for one minute. Top with the veggies and Parmesan cheese. Place under the broiler until the eggs are set and the cheese is melted.

Kale & Sweet Potato Frittata

Mmmm. My day is looking a little bit brighter.