This frittata is flexible enough to accommodate a broad range of add-ins
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- Heat oven to 400F. Line baking sheet with aluminum foil.
- On baking sheet, toss brussels sprouts and leek with 1 tablespoon olive oil. Scatter them onto prepared baking sheet. Roast until deep golden brown, around 30 minutes. When those are done, turn oven heat down to 375F.
- While brussels sprouts and leek are roasting, heat 2 teaspoons olive oil in 10-inch nonstick oven-safe saute pan over medium heat. Add kale; saute until kale is tender, around 6 minutes. Remove kale from pan and set aside. Wipe pan with paper towel.
- Slice sweet potato very thinly. Toss slices with 2 teaspoons olive oil to coat. Arrange sweet potato slices in pan one at a time, fanning over each other to completely cover the bottom of the pan.
- Place another pan of the same size, or a pie plate, on top of the sweet potatoes to weigh them down. Cook for 5 minutes on medium-high heat, then turn to medium heat and cook for about 15 minutes, until soft.
- While sweet potato crust cooks, lightly beat eggs in large bowl. Season with salt and pepper. Stir in rosemary, kale, brussels sprouts, and leeks.
- Remove top pan from potatoes and pour in the egg mixture. Scatter goat cheese on top.
- Bake in oven until slightly puffed, golden, and center is slightly set, 18 to 20 minutes. Gently run a spatula around edges and bottom of frittata to loosen. Slice into wedges and serve.