Sweet Potato, Kale and Pecan Frittata
8 (8 oz portions)
Serving Size:
40 mins
Total Time:
1 hour and 10 minutes
Shredded sweet potatoes with blanched kale, pecans, grano and ricotta cheese baked in a custard.
Sweet Potato, Kale and Pecan Frittata
Nutritional Information
Sweet Potato, Kale and Pecan Frittata
Serving Size
Amount Per Serving
Total Fat13.9 g
Total Carbs31.5 g
Saturated Fat4.4 g
Dietary Fiber4.6 g
Added SugarsN/A
Protein18.9 g
Sodium408.9 mg
Main Ingredients:
1/2 cup Grano or Farro, Dry
6 oz/4-1/2 cups Kale, Fresh, Chopped
1 Tbsp Oil, Olive
1 cup Diced Onions, Fresh
2 Tbsp Garlic Cloves, Minced, Fresh
10 oz Sweet Potatoes, Fresh, Peeled, Shredded
1/2 cup Pecan Halves, Chopped
1/2 cup Golden Raisins
2 cup Ricotta Cheese, Part Skim
3/4 tsp Salt, Kosher
1/4 tsp Black Pepper, Ground
4 ea Egg, Fresh
1-1/2 cup Egg White, Pasteurized
1. Place grano or farro grains in water and bring to a boil. Cook until tender, about 20-30 minutes. Drain and place in a bowl.
2. Blanch kale in a separate pot with boiling water for 30 seconds to wilt, drain and rinse under cold water to cool. Squeeze
out water and chop. Place in same bowl as the grain.
3. Heat oil in a hot pan and sauté onions and garlic until onions are translucent, about 2 minutes. Add to other ingredients.
4. Add shredded potatoes, nuts, raisins, salt and black pepper to bowl. Mix well. Add in ricotta cheese and mix keeping the
cheese a bit chunky. Place ingredients into an oven proof pan such as a 10” cast iron pan or cake pan.
5. Whisk together eggs and whites and add to pan. Press gently to ensure even distribution of ingredients.
Bake in a preheated 350F degree oven for 20-30 minutes (it is ready when the center is firm to the touch).
Tips & Notes
Adding egg whites results in a fluffier, lighter custard. You may omit the whites and have a slightly denser custard, it will be just as delicious.
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