·1 tablespoon olive oil
·1 sweet potato, peeled and cubed
·Salt and black pepper
·2 cups thinly sliced collard greens
·8 free-range organic eggs
·Hot sauce, to taste
·½ cup cheddar cheese
·Chives, for garnish (optional)
·Salsa, for topping
Preheat oven to 350ºF. In a 10-inch nonstick skillet, heat the olive oil over medium-high heat. Add in sweet potatoes and cook for about 8-10 minutes. Season with salt and pepper. Add in the collard greens and stir until wilted and vibrant, about 3 minutes. Season with salt and pepper. Meanwhile, crack eggs into a large bowl and season with salt, pepper, and a few dashes of hot sauce. Whisk eggs with 2 tablespoons of water until well combined. Turn heat off, then pour eggs into the pan with the veggies. Toss to combine and place skillet in the oven. Bake frittata for 15 minutes, or until set, then remove. Sprinkle cheddar cheese on top and place back in the oven to melt cheese, about 1 minute. Slice into wedges. Serve with salsa, garnish with chives, and enjoy!
The incredible hard work from Reggie, Ike and the CSA team, the fertile soil and help from Mother Earth makes this veg the best I have ever eaten. I can honestly taste the goodness everyone puts in to this amazing project.
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