Vitamin Week: Sweet Potato and Kale Frittata
I feel like a sitting duck lately. I keep hearing about folks on the periphery of my life falling down sick with the flu–Mom of a kid in Scarlett’s class, friend’s sister-in-law, tap dance teacher’s boyfriend. If I’ve got six degrees separating me from Kevin Bacon then I’ve easily only got 1 degree between me and the damn flu. (Any one know what ever happened to Kevin Bacon?)
You realize that if I’ve got 1 degree from the flu then Scarlett is staring it down through the cross hairs of her germ-y life. It doesn’t matter that I pack her knapsack with one of those nifty, organic hand sanitizers or that her classroom has a massive, alcohol-based container (basically moonshine in a pump) sitting by the door. She won’t use them. She also won’t remember to wash her hands for the amount of time it takes her to sing the ABC song. Hell, I’m lucky if she washes her hands at all at school. All I can do is insist we wash hands well at home, get her to bed on-time every night and feed her her vitamins. Good luck to me.
I’m not just talking any vitamins or minerals. I’m going for the stuff known to support the immune system, lovelies like C, E and beta carotene. Therefore, say hello to my little friend the sweet potato (full of beta carotene) and kale (beta carotene and C) frittata.
Sweet Potato and Kale Frittata
1 tablespoon butter
1 yellow onion, chopped
1 pound kale, frozen chopped or trimmed, blanched for 2 minutes in boiling water, drained, squeezed and chopped
3 cloves garlic, chopped
2 cups boiled diced sweet potato (about 1 large potato)
2 whole eggs
2 egg whites
2 tablespoons milk
1 teaspoon fresh, chopped parsley
Get your oven heated to 400F.
In an ovenproof skillet, melt your butter over medium heat. Add onions and cook for until they soften, for about 5 minutes. Add your garlic and kale and cook for about another 3 to 5 minutes, until kale is wilted and garlic is translucent. Add potatoes and get them to soften up a bit more, 2 minutes.
Meanwhile, whisk eggs, whites and milk. Pour egg mixture over potatoes and kale, and allow to cook on stovetop for a minute to set the eggs. Sprinkle parsley over top. Transfer skillet to the oven. Bake in the oven for about 6 to 8 minutes, until the eggs are not runny and the frittata is a golden brown.
Remove from the oven and allow it to cool a bit. If you’re bringing the whole pan to the table to serve, be careful to keep it away from little hands as it’s super hot.
I generally serve this alongside a salad featuring lots of red pepper which is jammed with vitamin E. I’m not saying this meal alone will keep my family safe from the flu. However, I think its chances of keeping us healthy are better than, let’s say, me meeting Kevin Bacon. I mean, where is he any way?
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