2 cups kale leaves (200 g), chopped, ribs and stems removed
½ blood orange, or ½ a small navel orange
Nutrition Info
Calories 642
Fat 27g
Carbs 64g
Fiber 14g
Sugar 24g
Protein 39g
How to Make It
1. Step
Preheat the oven to 450°F (230°C).
2. Step
In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
3. Step
Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
4. Step
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, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
5. Step
Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
6. Step
Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
7. Step
Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
8. Step
Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5–6 minutes.
9. Step
Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
10. Step
Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
