Brunch is a big deal in New York.

The truth is, you don’t have to get too fancy to turn out a delicious meal your guests will love.

Yes, you can sauté some shallots, kale, and parboiled sweet potato in a pan, cover it in whipped eggs and throw it in the oven.

It’s as easy as that, and healthy to boot.

This dish works perfectly for large groups – just double (or triple) the recipe and serve in slices.

No one would hate it if you fried up some organic, grass-fed bacon too.

Grab some prosecco and freshly squeezed orange juice, and you have an impressive brunch.

I won’t tell anyone how easy it was.

This sweet potato kale frittata recipe packs a major nutritional punch:

• Eggs have lots of choline, which regulates cardiovascular function, as well as protein and vitamin B-12. Don’t skimp on the yolks – that’s where 93% of the protein is, plus essential omega-3 fatty acids our bodies can’t produce on their own.

• Kale is a nutritional powerhouse, including magnesium, fiber, iron, antioxidants, and much more. Kale is great for fighting inflammation, which is at the root of most illnesses and conditions.

• Sweet potatoes naturally balance blood sugar levels, preventing cravings and mood swings. They also have lots of fiber, vitamin D, and iron. Beta carotene in sweet potatoes converts to vitamin A in your body, which keeps skin clear and vibrant.

Let’s get into this sweet potato kale frittata recipe…

Sweet Potato Kale Frittata Recipe

Ingredients
Serves 2-3

4-5 large organic eggs
1 medium shallot
1 large sweet potato
1/2 bunch kale
1/4 cup unsweetened coconut milk
2 T. Earth Balance or organic, grass-fed butter
Sea salt + pepper

Method

Chop sweet potato into cubes (skin-on) and parboil for 4-5 minutes, depending on size of cubes, until just under fork tender, since they’ll continue to cook in the oven.

Drain and place on paper towels to absorb excess water.

Melt Earth Balance or butter in medium sized skillet on medium heat.

Add sliced shallots. The pan should be at an even, medium heat.

Allow shallots to caramelize, reducing heat if they begin to smoke or burn.

Add sweet potatoes and cook until browned.

Remove kale from stalks and chop finely. Add to pan.

Cook for 5 more minutes, or until kale has wilted.

Crack eggs into medium sized bowl, add unsweetened coconut milk, sea salt, and black pepper, whisk vigorously.

Pour eggs over vegetable mixture in pan.

Allow to set for 4-5 minutes, then transfer to oven at 350 degrees until cooked through, yet moist – about 10 minutes.

Use a spatula or rubber scraper around edges of frittata to help remove it.

Depending on size, either slide frittata onto a serving platter or invert pan carefully.

Slice into wedges and serve with organic bacon, toast, mimosas, and plenty of coffee.

Do you have a question about this sweet potato kale frittata recipe?

Leave a comment below and I’ll help you out.

With love,
Lula Brown

Photo: Country Living