Guys, I’m back! And yes, I know I have been gone for a while. But, it’s Wednesday’s with WinniE’s. Things have been beyond busy with the bakery and work has been taking me from my normal work routine. Thus, even with strategic planning, sometimes things are just not in our full control. I am feeling particularly grateful however-for the amazing work opportunities I have been able to tackle recently. For example, 2 weeks ago I went up to NYC for market reasearch and inspiration. I love learning as much as I can about neighborhood staples and niche specific local earteries, cafes, coffee shops and markets. And then, if that wasn’t awesome enough, the following week I had my first destinantion wedding-in Key West! It was such an AMAZING experience! Although, it presented it’s share of challenges, I can feel the growth that occured from it. Flexing my “adaptive muscles” only makes me into a better, more capable and obstacles tackling pastry chef. But, after all of this traveling and routine shake up (especially with my diet…I was really good though). I need a recharge! So, the recipe below is a welcomed dose dietary balance. It’s our Sweet Potato Kale Frittata cups. They are nutrient rich, vitamin packed and delicious protein bites, perfect for a sit down breakfast or as meal prep for a busy week.
Sweet Potato Kale Frittata cups
1 med-lrg sweet potato
2 c kale (rinsed)
3/4 c yellow onion
2 garlic cloves
2 tbsp. chili powder
1 tsp. salt
Pinch cayenne pepper
1tbsp. olive oil
1/2 c whole milk
1 tbsp. Parmesan or Feta cheese
Non-stick cooking spray
Pre-heat the oven to 350 degrees. Spray a 12 cup muffin tin with nonstick spray (we like Trader Joe’s coconut cooking spray), and set aside.
Use a vegetable peeler to peel the sweet potato. Then, grab a cutting board and slice the sweet potato in half, then each half in half. After, dice into bite sized pieces. Using a microwave safe bowl, microwave the sweet potato for 2-2:30min. Remove, once tender, but still slightly firm and set aside.
Wash the kale leave thoroughly and pat dry. If not pre-cut, take the leaves and tear them into bite size pieces (if you were to lay a leaf in the palm of your hand, tear it into half the size). Next, take an onion and dice it finely. Then, mince your garlic and set aside.
In a large skillet over med. heat, add the olive oil. Once the oil is heated, add you diced onion and cook it until it is translucent, about 5mins. Then, add in your garlic and allow to cook for 30 sec (just long enough to become aromatic). After, add the kale, 1 tbsp. of chili powder, 1/2 tsp salt and sauté down until just wilted. Then, incorporate in your par-cooked sweet potato, 1 tbsp. chili powder, 1/2 tsp salt and pinch of cayenne. And, continue to cook for an additional 5–7 mins. Set aside and allow to cool for 5 mins.
In a large bowl, whisk together the 6 eggs and whole milk, until thoroughly mixed and aerated. Using a slotted spoon, slowly incorporate sweet potato-kale mix into the eggs mixture, until completely combined.
Using a 1/3 c scoop the mixture into the prepared muffin tin, making sure to get equal ratio of sweet potato–kale mix and egg. Place the tin on the middle rack, and bake bake for 18–22 minutes until the tops are golden brown. Once finished, remove from the oven and place of the cooling rack. Immediately top with Parmesan or feta cheese. Allow to rest for 5 mins. Then serve warm and enjoy!
Chef Note: Can be made as one whole frittata. Bake on the same temperature in a oven safe large skillet, and increase cooking time to 30mins. Enjoy!