Sweet Potato & Arugula Frittata
How do I put this? This frittata is one of the BEST decisions you could make for an on-the-go breakfast or snack. It heats up in seconds (in the microwave) and minutes (in the toaster oven), is extremely flavorful and super nutritious!
*8 eggs, beaten
*1 small sweet potato, peeled and cut into small cubes
*1 cup water
*1 large handful arugula or kale
*1 small white or yellow onion
*1 container 5% cottage cheese
*1 tsp. olive oil or coconut oil
*Salt & pepper, to taste
Preheat oven to 230 degrees Celsius (450 degrees Fahrenheit)
Combine sweet potato and water in a round oven-safe pan over high heat.
*If you don't have an oven-safe pan, then you can use a regular pan here and transfer all ingredients to a cake pan later.
Bring to a boil and then reduce heat and simmer for about 10 minutes until sweet potato is softened and water is almost evaporated. Add oil and onion, season with salt and pepper, stirring often for about 2 minutes. Add arugula or kale to pan and cook until it has wilted, about 2 minutes.
Beat eggs together with cottage cheese and season with salt & pepper.
Spread out the vegetables evenly on the bottom of the pan and pour egg and cottage cheese mixture on top. Make sure it is in an even layer and place in oven for about 10 minutes or until it is lightly brown on top.
*Alternatively, oil a cake pan, and transfer cooked vegetables to cake pan in an even layer. Add egg and cottage cheese mixture and place in oven. Check the frittata after 10 minutes, but this version may need additional cooking time.
Let cool before slicing into 8 pieces. Can be stored in a container in the refrigerator.
*For breakfast I usually eat 2 pieces, and for a snack just 1*