Anything that can give the illusion of order is welcomed in my life. Enter: the frittata. Bear with me.
The frittata’s appeal is the order it seems to impose, by way of egg, on what amounts to a bunch of whatever happened to be left in your fridge. A frittata could easily be a “scramble” or hash, or even an omelette, but it surpasses these inferior egg-based dishes by organizing its contents into a neat, skillet-shaped disc. The cherry tomatoes seem to orbit calmly around the constellations of goat cheese, surrounded by passing comets of caramelized red onions and garlic above serene clouds of kale suspended in an eggy stratosphere, all grounded by hearty sweet potatoes. It’s a protein-packed, kale-y joy. It brings a little bit of order into this chaos we call life, if you will.
The frittata might literally be the breakfast of champions: it is, after all, the overachiever in its category. While its cousin scrambled eggs glorifies disorder, and its sibling the omelette threatens to disintegrate into disorder at any moment and only halfway disguises its inner disarray, its distant uncle the sunny-side-up egg always just ends up all over the place, and its uppity sister the quiche makes everyone feel inadequate with her pretentious crust and fussy recipe, the frittata is clearly the one keeping things together. Keeping things real, and circular, and appealing. That’s the way I see it, anyway. To each his own. But I say—no day like today to let frittatas into your life.
sweet potato kale frittata with goat cheese
ingredients
4 eggs
2 tablespoons cream or milk
Salt and pepper, to taste
2 tablespoons olive oil
2 cloves garlic, minced
1 sweet potato, peeled and very thinly sliced
1/2 red onion, very thinly sliced
1 cup chopped kale
1/2 cup cherry tomatoes, halved
1/4 cup crumbled goat cheese
directions
1. Preheat oven to 350°F.
2. In a large bowl, whisk together eggs, cream/milk, salt, and pepper until well-combined. Set aside.
3. Heat oil in a medium-large skillet over medium heat. Add garlic and sauté until fragrant, about 1-2 minutes.
4. Add in potatoes and onions, and sauté until both are soft, or about 10 minutes.
5. Add in kale and stir until it wilts.
6. Pour egg mixture evenly into skillet, and sprinkle evenly with tomatoes and cheese. Cook until egg just starts to set.
7. Place skillet in oven and cook for 10 minutes, or until egg sets and cheese is pretty melt-y.
8. Remove, cut into slices like pie, and serve immediately!
Magpie 