SUNDAY MORNING FRITTATA

Ingredients

• 8 eggs
• 2 T heavy cream
• 1 T olive oil
• 1 C grape tomatoes, halved
• 1 C kale, stemmed + chopped
• 3/4 C sweet potato, peeled + diced
• 1/2 C red onion, diced
• 1/2 C Italian eggplant, diced
• 1 jalapeño, seeded + diced
• sea salt + pepper
• 1/4 C goat cheese, crumbled
• 1/4 C freshly grated Parmesan

Instructions

1. Preheat oven to 400 degrees.

2. In a medium bowl, whisk together the eggs and heavy cream. Set aside.

3. Heat the olive oil in cast iron (or other ovenproof) skillet over medium-high heat.

4. Add the tomatoes, kale, sweet potato, red onion, eggplant and jalapeño and sauté for 5 - 7 minutes. Season generously with sea salt and pepper.

5. Pour the egg mixture over the sautéed vegetables. Sprinkle with the goat cheese and grated Parmesan cheese.

6. Bake for 12 - 15 minutes. Serve immediately.

Serves 4 - 6
Category: Breakfast + Brunch

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