Sweet Potato And Kale Spanish Frittata Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
• In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
• Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
• Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.

Steps:

• Preheat the broiler and position the rack 8 inches from the heat. Crack the eggs into a large bowl. Add 2 tablespoons of grated Parmesan, season generously with salt and pepper and beat the eggs until blended.
• In a large nonstick ovenproof skillet, heat 1 teaspoon of the olive oil. Add the sausage meat and onion and cook over moderately high heat, breaking the sausage up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a plate. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the potatoes and cook over moderately high heat, stirring occasionally, until crisp and cooked through, about 5 minutes. Add the kale, season with salt and cook, tossing, until softened, about 2 minutes longer.
• Add the remaining 1 tablespoon of olive oil to the skillet and tilt the skillet to swirl the oil around the sides. Scatter the sausage and onion in the skillet. Stir the eggs and add them to the skillet. Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Cook until the bottom and sides are barely set, about 3 minutes.
• Sprinkle the remaining 2 tablespoons of grated Parmesan on top and broil until the eggs are set and the top of the frittata is lightly browned, 1 to 2 minutes longer. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.

Steps:

• Preheat the oven to 450°F (230°C).
• In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
• Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
• In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
• Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
• Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
• Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
• Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5-6 minutes.
• Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
• Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
• Enjoy!