Sweet Potato and Kale Frittata with Goats Cheese
Chef Manager Paul O’Rourke has delightfully shared his simple recipe with us for you to try at home. Eggs are nutritional powerhouses, and as such this dish is colourful and healthy. It is perfect serviced with a side salad, or indeed with some homemade potato wedges.
Cooking simple and tasty recipes during this time, can help us come away form our computers and social media. Therefore reducing the stress and anxiety that is travelling the world at present. We hope you enjoy this recipe! Why not play around with it to make it your own!
- 3 tsp olive oil
- 1 red onion, diced
- 1 clove of garlic, diced
- 500g kale, leaves removed from hard stalks
- 12 eggs, beaten
- 2 sweet potato, pealed & chopped
- 100g soft goats cheese (optional)
- 1 tbsp fresh thyme
- Handful of cherry tomatoes, sliced in half
- Pre-heat the oven to 180°C.
- Grease a loaf tin with butter or olive oil.
- Coat the sweet potato in olive or rapeseed oil. Season with salt & pepper. Roast the sweet potato in the oven for about 20 minutes, or until soft.
- In a pan, sauté the onions and garlic for about 10 minutes on a low heat.
- Add the kale and cook for another minute, or until leaves wilt slightly. Season with salt & pepper.
- Add the kale mixture into a greased loaf tin.
- Place the sweet potatoes on top.
- Pour in the beaten eggs.
- Place crumbled goats cheese (optional) and cherry tomatoes on top.
- Bake in the oven until the centre is set.
- Cut into slices and sprinkle with thyme.
- **Top tip, add in some home baked ham as well if you wish.