Baked Eggs with Sweet Potato and Kale

IMG_6551When we were in England this past fall, I had a slice of quiche from a small bakery – it had butternut squash, spinach, pine nuts and feta. And definitely a lot of cream. It was one of my favourite indulgences of that trip; and I was brought back to that day while eating this meal.

Although these eggs are full of predictable ingredients from our kitchen (sweet potato, again??), it tastes like nothing we have made at home. It’s a healthy, fairly protein packed option for dinner, or an exciting shake up to a brunch menu.

We used the mozzarella listed below, because that’s what we had on hand – next time we will be trying feta, swiss, or smoked Gouda!

Serves 3, generously.
1 medium sweet potato, diced
2-3 shallots (or one small yellow onion), thinly sliced
2 tablespoons olive oil
1/2 teaspoon dried thyme
1.5 cups diced kale (or spinach, if preferred)
7 eggs, beaten
75 grams shredded mozzarella
Salt and pepper
1. Preheat the oven to 400F. Lightly grease a 9 inch glass pie dish. Set aside.
2. Combine eggs, cheese, and salt and pepper in a medium bowl. Set aside.
3. In a large frying pan, heat the olive oil over medium heat. Add sweet potato, shallots, and thyme and cook for 10-12 minutes or until sweet potato begins to soften. Add kale and cook for 1-2 minted more.
4. Pour potato mixture into pie dish. Add egg and cheese mixture.
5. Bake for 20 minutes or until cooked through. You will know it’s done by inserting a knife into the centre and egg appears dry.


Source: Adapted from Skinnytaste


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