Sweet Potato Kale Sun-Dried Tomato Frittata

This healthy breakfast Sweet Potato Kale Sun-Dried Tomato Frittata   is so easy to make — perfect for meal prep. This healthy recipe requires less than 5 minutes of prep time and is perfect to reheat in the mornings for breakfast. This low-calorie, high protein recipe is sure to boost your energy levels in the morning and help keep you full until lunch time. – Kara, The Accidental Chef

Serves 8

Ingredients:

• 6 egg whites
• 4 eggs
• 1 tsp of garlic powder
• 1/2 tsp of cayenne pepper
• 1 tbsp. of dried basil
• 1/4 tsp of black pepper
• 1 half of a large sweet potato
• 4 oz of fat-free feta cheese
• 9 sun-dried tomatoes, sliced
• 1 tbsp. of grated parmesan cheese
• 6 oz of Kale

Directions:

Preheat oven to 375 degrees.

Combine the eggs together in the bowl.

Add the garlic powder, black pepper, cayenne pepper, and the dried basil into the mix.

Then add the feta cheese and sun-dried tomatoes and mix together.

Skin and slice your half of the sweet potato. Spray the baking dish with olive oil and place the sweet potato rounds on the bottom of the pan like a crust.

Then add the kale.

Then carefully add the egg mixture to the baking dish.

Make sure everything is coated with the egg mixture.

Then add the parmesan cheese to the mixture.

Then bake for 30-40 minutes or until the eggs are fully cooked.

Let cool and serve.

Serves 8 | Calories per serving: 130 | Fat: 4.6 g | Carbs: 9.2 g | Net Carbs: 7.1 | Protein: 13.1 g |