Spiralized Sweet Potato Kale Egg White Frittata

Serves 4 | Prep: 10 minutes | Cook: 25 minutes


1 sweet potato, ends trimmed, peeled and halved

2 tablespoons olive oil

1/2 medium yellow onion, peeled and thinly sliced

1 1/2 cups chopped kale leaves (about 3 stalks, trimmed and stalks removed)

10-12 egg whites

1/3 cup low fat milk

2 teaspoons kosher salt, plus more to taste

freshly ground black pepper, to taste

1/2 teaspoon paprika

1/3 cup grated parmesan cheese

1/3 cup shredded mozzarella cheese


Preheat the oven to 425° F and place an oven rack in the center of the oven.

Using a spiralizer, make ribbons of your sweet potato. On the Inspiralizer, I used the B blade.

Heat a 10-inch skillet (cast iron or non stick works best) over medium heat. Add the oil and twirl the pan to evenly coat, making sure the coat the sides of the skillet. Add the onion, and cook for about 3 minutes, or until they begin to wilt. Stir in the sweet potatoes, season with a light touch of salt, and let it cook for about 5 minutes, or until the sweet potatoes just start to soften and the onions caramelize, stirring occasionally. Stir in the kale leaves.

Quickly whisk together the egg whites, milk, 2 teaspoons salt, pepper, and paprika. Whisk in the parmesan cheese, then pour the eggs into the skillet. Sprinkle with mozzarella cheese, then place in the oven to bake for about 18-20 minutes, or until the frittata is lofty and the center is no longer runny when you insert a knife. Remove from the oven, let it stand for a few minutes before slicing and serving. 

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