Healthy Frittata with Smoked Salmon, Baby Kale, and Sweet Potato
2 teaspoons extra virgin olive oil (plus olive oil cooking spray as needed)
1 medium sweet potato with the skin, diced into cubes
1/2 diced onion
1 clove garlic
2 cups fresh baby kale leaves, roughly chopped
2 100grams smoked salmon, flaked with a fork
3 whole eggs
3 egg whites
pinch kosher salt
pinch fresh cracked pepper
pinch dried dill
pinch crushed chilli flakes
1/4 cup shredded low fat cheese
Put the oven broiler on.
Heat a medium, nonstick pan over medium heat. Add the olive oil and sweet potatoes. Saute, tossing occasionally until potatoes are browned and fork tender (watch them carefully and reduce the heat if necessary – because of the sugar in sweet potatoes, they can burn easily).
Add the onion, garlic, and a little pinch of salt. Spray additional cooking spray for the onions. Saute until onions are translucent. Add the baby kale with another spritz of cooking spray, and cook, tossing often, until leaves are very wilty. Sprinkle the flaked salmon over the vegetables.
In a bowl, whisk together the eggs, egg whites, salt, pepper, dill, and cracked red pepper. Gently pour the eggs over the veggies and salmon in the pan. Layer the cheese on top. Let sit on the stove-top on medium heat for a minute, then pop the skillet into the oven a couple inches under the broiler. Cook 4-5 minutes until eggs are set and top is lightly golden. Remove from the oven and let sit 1 minute. Use a rubber spatula to loosen the frittata and slide onto a cutting board or serving plate. Yields 4 servings.