Sweet Potato, Mushroom & Kale Frittata

Ingredients

2 medium

sweet potatoes, peeled and diced

2 cup

mushrooms, sliced

2 cup

kale, chopped (stems removed)

7

Naturegg Omega 3 eggs

3/4 cup

shredded mozzarella cheese

1 tbsp

oil or butter (for sautéing)

salt and pepper, to taste

butter or cooking spray (for greasing baking dish)

Directions

1. Preheat the oven to 350°F. Grease an 8 × 8-inch baking dish with butter or cooking spray.

2. Heat oil or butter in a large skillet over medium heat. Add diced sweet potatoes, cover, and cook for about 10 minutes, stirring occasionally, until they begin to soften.

3. Add mushrooms, kale, salt, and pepper. Sauté for 4 to 5 minutes, until the mushrooms are cooked and the kale is wilted.

4. Transfer vegetables to the prepared baking dish and spread evenly.

5. In a large bowl, whisk eggs and season with salt and pepper.

6. Pour egg mixture over vegetables. Sprinkle cheese on top.

7. Bake for about 35 minutes, or until the centre is set and the top is lightly golden.

8. Cool slightly, then slice into 9 portions. Serve warm.