BEC'S SWEET POTATO AND KALE FRITATTA

By Ramya Sundrapandi

 

Serves 4

  • 1 x large sweet potato, cut into cubes (skin on)
  • 1 x bunch kale, chopped
  • 6 x eggs, whisked
  • 2 x red chillies, finely chop (optional to deseed first or leave out)
  • ½ teaspoon Paprika

Pour some olive oil on the sweet potato and season. Bake in a tray lined with baking paper for 15 minutes on 180 C.

Sautee kale with some oil and season. Add chilli, paprika and a splash of water.

Add the kale to the baked sweet potato and pour the whisked eggs on top.

Bake for a further 15-20 mins.