Baked Autumn Fritatta
A frittata is such a perfect and healthy breakfast that allows for infinite permutations. This is one of my favorite combinations of veggies, however, feel free to toss in anything you like!
What you will need
1/2 cup Milk
1/2 cup Shredded Cheese
1/4 lb Brussels Sprouts
1/4 bunch Kale
Black Pepper(Nutritional facts 313 calories, 19.01 g fat, 14.41 g carbohydrates, 21.07 g protein, 430 mg cholesterol, 948 mg sodium)
How to cook
Gather and portion ingredients.
Set oven to 375°F
Crack the eggs into a mixing bowl and add the milk. Add about 1/4 tsp of salt and a generous pinch of black pepper.
Whisk the eggs until smooth.
Strip the leaves from the kale stems and rinse along with the brussels sprouts.
Cut the ends off of the brussels sprouts and clean off the outer leaves. Slice thin.
Peel and grate the sweet potato. You will want about 1 1/2 cups grated sweet potato.
Add a bit of cooking oil to an oven-safe skillet and bring to medium-high heat. Add the diced onion and saute for a few minutes or until browning begins.
Add the grated sweet potato and sliced brussels sprouts to the pan and saute for a few minutes until softened.
Add the kale to the skillet and season with a generous pinch of salt and pepper. Saute for a few more minutes until kale is wilted.
Top the vegetables with the shredded cheese and then pour the egg mixture over the top. Tilt the skillet to distribute the egg.
Place the frittata into the oven and cook for about 20 minutes or until egg is cooked through.