NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup egg whites

0.5 cup sweet potato

1 cup kale

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Peel the sweet potato and dice it into small, uniform half-inch cubes to ensure even cooking.

• 3

  Remove the tough stems from the kale and roughly chop the leaves into bite-sized pieces.

• 4

  Heat the olive oil in an 8-inch oven-safe non-stick skillet over medium heat.

• 5

  Add the diced sweet potatoes to the skillet and sauté for 8-10 minutes, stirring occasionally, until they are tender and lightly caramelized.

• 6

  Add the chopped kale to the skillet and cook for 2 minutes until it has wilted and turned a bright green.

• 7

  In a medium bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder until well combined and slightly frothy.

• 8

  Pour the egg mixture over the vegetables in the skillet, ensuring the sweet potatoes and kale are evenly distributed.

• 9

  Cook on the stovetop for 3 minutes without stirring, allowing the bottom and edges to begin to set.

• 10

  Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is firm and the top is slightly golden.

• 11

  Remove from the oven and let the frittata rest for 5 minutes before slicing into wedges and serving.