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Kale and Sweet Potato Baked Frittata Cups

Kale and Sweet Potato Baked Frittata Cups
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Prep Time: 15 min Serves: 4
Cooking Time: 23 min Yield: 12 frittata cups
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Since you’ll use sweet potato, red onion, baby kale and basil in this recipe, consider pairing these finger-food-size frittatas with a side dish using these ingredients, such as sweet potato hash or baby kale salad. Beyond the plant-based nutrients, know that eggs are still the highlight here. Among the array of nutrients from eggs, specifically the yolks, is choline, which is essential for cells to function normally and is especially important for pregnant and lactating women.



1. Preheat oven to 375°F.
2. Spritz the 12 cups of a (PFOA-free) nonstick muffin tray with cooking spray.
3. In a large bowl, whisk together the eggs and salt. Set aside.
4. Heat the oil in a medium or large stick-resistant skillet over medium-high. Add sweet potato and onion and sauté until they begin to brown, about 5 minutes.
5. Add kale, remove from heat, and stir until kale is fully wilted.
6. Add sweet potato-kale mixture to egg mixture and quickly stir. Add the goat cheese and basil and stir until evenly combined.
7. Ladle the egg mixture into muffin cups, filling each about 7/8 full.
8. Bake until the egg frittata cups are just set, about 18 minutes. Remove from the muffin tray and serve while warm.

PC: Jackie Newgent


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