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Spiralized Sweet Potato, Kale and Goat Cheese Frittata Recipe with Lemon-Arugula Salad

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Spiralized Sweet Potato, Kale and Goat Cheese Frittata Recipe with Lemon-Arugula Salad
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Prep Time 15 minutes
Cook Time 20 minutes
Servings
4 to 6
Ingredients
For the frittata and salad:
  • 1 tablespoon extra virgin olive oil
  • 2-3 cups chopped kale
  • ¼ teaspoon red pepper flakes
  • salt and pepper to taste
  • 1 medium sweet potato peeled, spiralized with the spaghetti blade
  • 8 large eggs beaten
  • ¼ cup Crumbled goat cheese
  • 5 oz baby arugula
For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • salt and pepper to taste
Prep Time 15 minutes
Cook Time 20 minutes
Servings
4 to 6
Ingredients
For the frittata and salad:
  • 1 tablespoon extra virgin olive oil
  • 2-3 cups chopped kale
  • ¼ teaspoon red pepper flakes
  • salt and pepper to taste
  • 1 medium sweet potato peeled, spiralized with the spaghetti blade
  • 8 large eggs beaten
  • ¼ cup Crumbled goat cheese
  • 5 oz baby arugula
For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • salt and pepper to taste
Votes: 0
Rating: 0
You:
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Instructions
  1. Preheat the oven to 425 degrees.
  2. Heat half of the oil in a 10” oven-safe skillet over medium-high heat. Once oil is shimmering, add the kale and red pepper flakes and season with salt and pepper. Cook for 3 to 5 minutes or until kale is mostly wilted. Transfer the kale to a plate and set aside.
  3. Then, in the same skillet, add in the remaining oil and once shimmering, add the sweet potato noodles and season with salt and pepper. Toss and cook for 7 to 10 minutes or until noodles are mostly wilted. Then, sprinkle over with kale, spreading everything around evenly in the skillet.
  4. Pour the eggs evenly over the frittata and season with pepper. Let cook for 2 minutes or until eggs set on the bottom. Place the goat cheese on top of the frittata, pushing in the crumbles of goat cheese so they are more submerged in the eggs.
  5. Bake the frittata in the oven for 10 to 15 minutes or until eggs are cooked through and edges are lightly brown. When pierced with a toothpick, the toothpick should come out clean. Remove from the oven and divide into four to six slices.
  6. While the frittata cooks, prepare the salad. Place all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preferences. Place all of the arugula in a large bowl, pour in the dressing and toss to combine.
  7. Serve each slice of frittata with about 1 cup of arugula per four servings.

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