June 5, 2011
This Sunday brunch frittata is easy to prepare and packed with color and flavor.
Kale Frittata
2 tbsp coconut oil or ghee*
1 large sweet potato, cut into 3/4-inch cubes*
1 large purple onion, julienned
2 cups of kale leaves, in bite-size pieces
8 pasture-raised eggs
Himalayan Salt and Pepper
Directions **Potato replaced with sweet potato. Olive oil replaced with ghee or coconut oil.
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