Veggie-packed and full of flavor, this frittata makes a great weekday breakfast. Make it on Sunday and reheat throughout the week for a quick bite in the morning!
Whenever I have a fridge full of veggies and am looking for ways to use them, I always turn to a frittata. Since joining the CSA, I always have a fridge full of vegetables. Are you sick of hearing about the CSA yet? I hope not because I don’t see my obsession dying down anytime soon! 😉
Anyway, you can expect to see a lot of frittata recipes coming up. Every week when I have leftover bits of different veggies, I either make a hash or a frittata. Veggies, eggs, and cheese are always a winning combination in my book.
Up until a few weeks ago, I never had collard greens. I’ve always been afraid of them for some reason. I guess because when I thought of collard greens I thought of them cooked down with a ham hock. And, that’s just not appealing to me.
Well, we received a bunch in our first CSA (and lasts weeks too) and obviously I had to come up with a way to use them. Since they are quite strong and slightly bitter on their own, I decided to pair them with sweet potatoes for a nice contrast in flavors. It’s a match made in heaven!
The great thing about frittatas are that you can use whatever you have on hand – so feel free to swap out the collards for kale, spinach, or swiss chard. If you don’t have sweet potatoes you can certainly use regular potatoes. Regardless of what you use you’ll have a tasty breakfast.
If you’ve never tried collards and are wanting to, I highly suggest this recipe! By the way, collard greens are a very nutritious leafy green. They are high in vitamin A, C, and K as well as a good source of fiber. Adding them in with sweet potatoes and eggs really makes for one nutritious meal! Oh, and for some indulgence, I had to add some cheese on top. I can’t have a frittata without cheese!
Frittatas are great to have around in your fridge when you need a quick bite to eat. They are also great for make-ahead breakfasts as they reheat very well or you can even eat them cold. This certainly won’t be the last frittata you see on my blog!
- 1 Tablespoon Olive Oil
- 1 Sweet Potato, peeled and cubed
- Kosher Salt and Freshly Ground Black Pepper
- 2 Cups Thinly Sliced Collard Greens, or other leafy green (kale, spinach, swiss chard)
- 8 Eggs
- Hot Sauce
- ½ Cup Cheddar Cheese
- Chives, for garnish
- Your Favorite Salsa, for topping
- Preheat the oven to 350º.
- In a 10-inch nonstick skillet, heat the olive oil over medium-high heat. Add in the cubed sweet potatoes and cook until golden brown, stirring occasionally for about 8-10 minutes. Season with salt and pepper.
- Add in the collard greens and stir until they are wilted and bright green, about 3 minutes. Season again with salt and pepper.
- Meanwhile, crack the eggs into a large bowl and season with salt, pepper, and a few dashes of hot sauce. Whisk the eggs with 2 tablespoons of water until well combined.
- Turn the heat off on the stove and pour the eggs into the pan with the veggies. Stir to combine and transfer the skillet to the preheated oven.
- Bake the frittata for 15 minutes or until set. Turn the oven off and take the frittata out. Sprinkle the top with the cheddar cheese and place it back in the oven just to melt the cheese, about 1 minute.
- Cut the frittata into wedges and top with chives and serve with salsa for topping.
Frittatas are the best way to use up vegetables! Just saute em, pour egg over and bake away! Now that I think about it, I don’t think I’ve ever had collard greens either. Can’t wait to try this!
Natalie @ Tastes Lovely recently posted…Weekly Menu :: April 27-May 1
Right when I saw the title of this post I knew you were going to mention the CSA because of the unique combo of collard greens and sweet potatoes! I love it. I am totally living vicariously through you and your awesome grocery set up right now ;). This frittata looks amazing! And what an awesome way to incorporate random veggies you have in the fridge!
Annie @ The Garlic Diaries recently posted…One Pot Vegan Lentil Chili
I love frittatas! This sounds great Keri!
Maya @ Treats and Eats recently posted…Mexican Mule Cocktail
Just made it this morning! It was easy, delicious and used up some leftover collard greens I had from the farmer’s market! Thank you for the recipe.
Thank you so much for sharing, Jami! So glad you enjoyed it! ?
I returned from picking up groceries this morning when the bag with eggs toppled off the counter. Trying to figure out what to make with 7 cracked eggs and collards that needed taming in my garden, I found your recipe. As luck would have it, I also had a sweet potato on hand and what began as a kitchen disaster ended with the most delicious frittata. I added a bit of nutmeg and hot paprika which went well with the dish. All the flavors paired so well, I cannot wait to share this with friends. Thank you for a delicious recipe!
Thank you for sharing, Connie! I appreciate your kind words and the fact that you’re sharing my recipe with friends – you made my day. ?