I like to think of frittatas as quiche's low-carb, gluten-free cousin. They are fantastic because you don't need to make a crust and you really can't go wrong with your ingredients! Throw in whatever veggies and/or cheese you have on hand or use left over roasted veggies or greens! Mix and match with flavors and make it your own. This high-protein dish can be stored for 3-4 days after and reheated for snacks or meals, so it makes a great meal-prep option if you're looking to make the most of your cooking time.
TIME: 30 MIN // SERVES: 4
1 cup unsweetened soy milk
1 tsp sea or kosher salt
1 tsp black pepper
2 sweet potatoes, peeled and chopped into small cubes
2 tbsp extra virgin olive oil
2 cups kale leaves, chopped
1/2 cup red onion, diced
2 garlic cloves, minced
1/4 cup goat cheese
1. Preheat oven to 350 F. Whisk together eggs, milk, salt and pepper in a mixing bowl.
2. Heat 1 tbsp oil in a 10 inch ovenproof, non-stick skillet and sauté sweet potatoes over medium heat for 8-10 min or until tender. Remove and keep warm. (Note: you can also use left over roasted sweet potatoes and skip this step. You will want to heat them briefly in the microwave)
3. Sauté kale, red onion, and garlic gloves in remaining oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes.
4. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
5. Bake at 350 degrees F for 10-14 minutes or until egg has set.
6. Serve warm and enjoy!