A delicious frittata made from simple ingredients, perfect for using up food in the fridge. This recipe makes about 6 servings, ideal for meal prepping breakfast for the week, and can also be enjoyed for lunch or dinner.
1. Sauté 1/2 diced white onion in avocado oil (or olive oil) in an oven-safe skillet (preferably cast iron) for about 7 minutes on medium heat.
2. Add in 3 minced garlic cloves, a couple handfuls of de-stemmed kale, and 1-2 cups of cooked sweet potato cubes, along with salt and pepper. Sauté for another 3-5 minutes.
3. Pour in 8 beaten eggs and reduce heat to medium low.
4. Let it cook (do not stir) until the top begins to set, about 20 minutes. Some liquid can still be present at the top.
5. Sprinkle with pepper jack cheese (or feta) and broil for about 5 minutes or until the top is cooked and slightly browned.
6. Serve with sriracha on top for extra flavor.
