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.