A sweet potato, kale & plum tomato frittata from the Guilt Free Gourmet
Sweet Potato, Kale & Plum Tomato Frittata with Basil Oil
A healthy fritata recipe from the Guilt Free Gourmet that uses basic ingredients combined in a not so basic way. It’s a great dish to serve a crowd or pre-make from quick and easy breakfasts.
A sweet potato, kale & plum tomato frittata from the Guilt Free Gourmet
Sweet Potato, Kale & Plum Tomato Frittata with Basil Oil
A healthy fritata recipe from the Guilt Free Gourmet that uses basic ingredients combined in a not so basic way. It’s a great dish to serve a crowd or pre-make from quick and easy breakfasts.
Servings
8-10
Servings
8-10
Ingredients
Instructions
  1. Preheat the oven to 180 C
  2. Cut the sweet potato in half lengthways and then into thin wedges. Toss in a roasting pan with 2 tablespoons of olive oil, a little salt and pepper and red pepper flakes. Roast in a preheated oven until just browned and starting to blister.
  3. About 15 minutes before the sweet potato is done, toss the red onions and tomatoes on a baking sheet with a tablespoon of olive oil, the vinegar and a sprinkling of salt and place in the oven. The skins of the tomatoes should have just popped open, and the red onions will have begun to caramelise when the sweet potato is ready to take out. Leave the oven on for the frittata.
  4. Remove the kale leaves from their stalks and blanch in boiling water for 2 minutes. Remove and refresh with cold water.
  5. Crack the eggs into a bowl, whisk and season well.
  6. Place the sweet potato, kale, tomatoes and onion (reserving some for the top) in an oven proof frying pan or quiche dish. Pour the beaten eggs over the top and finish with the reserved vegetables on top so that you can see their colour.
  7. Cook in the oven for 25 minutes or until the frittata has puffed up and the top is firm to the touch.
  8. In the meantime, finely chop the basil and garlic and combine with 6 tablespoons of olive oil to make a loose basil oil.
  9. Allow the frittata to cool a little, then drizzle the basil oil over it and serve with a light mixed leaf salad.