Ingredients
7large egg whites
large egg yolk
1small sweet potato,cut in ½-inch cubes
1cupwater
1small yellow onion,roughly chopped
2tspextra virgin olive oil
kosher salt,to taste
ground pepper,to taste
2cupskale leaves,chopped, ribs and stems removed
½blood orange,or ½ small navel orange
Preparation
Preheat the oven to 450 degrees F.
In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate.
In a large, nonstick, oven-safe skillet, combine the sweet potato and water.
Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, for 8 minutes until the water has evaporated and the sweet potato is soft on the outside.
Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, for 1 minute until the onion starts to soften.
Add the chopped kale and cook, stirring often, for 2 minutes more until the kale is wilted and dark green.
Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
Transfer the pan to the oven and bake for 5 to 6 minutes, until the frittata is puffed, cooked through, and very lightly browned.
Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
Cut the frittata into wedges, then serve with orange slices, and enjoy!
