Sweet Potato, Tofu and Kale Frittata

sweet potato frittata recipe



2/3 cup peeled and diced sweet potato
3 whole kale leaves, finely diced
4 large omega-3 eggs
3 large egg whites
1/2 cup diced soft or firm tofu
1 garlic clove, minced
1/2 inch pice of fresh ginger, peeled and minced
2 tablespoons chives, minced
1/8 teaspoon sea salt
Extra virgin olive oil spray

Preheat the oven to 350 F. Steam the sweet potato and kale with a little water in a covered skillet to soften slightly, 5 to 7 minutes (or place in a bowl with a little water, cover, and microwave on medium for about 3 minutes). Whisk the eggs and egg whites. Stir in the tofu, garlic, ginger, chives, sea salt and steamed veggies. Pour into a 9 or 10 inch nonstick skillet sprayed with olive oil spray. Cook in the oven for 30 minutes, or until the center is set. There is no need to turn the frittata over or broil the top unless you’d like to do so. Serve.

This sweet potato frittata recipe is delicious served hot, warm, or cold. Frittatas make excellent sandwiches with crusty bread, lettuce, and a little mustard. You can use any type of tofu for this frittata: Soft tofu is similar to a creamy cheese, and firm tofu is like a harder cheese. Try both to see which way you prefer it.

Most cookware, even those with plastic handles, can go into an oven preheated to 350 F. Check the instructions that came with your pan.

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