Ready to wake up and tackle the day or refuel after a long hard one with a healthy meal but feel too rushed or worn down to be in the kitchen? I have a delicious 30-minute dish that uses only five ingredients (salt, pepper and olive oil are freebies) and has a happy balance of protein, carbs and leafy greens to give you that boost of good nutrition your body craves.
My recipe for Brisket, Sweet Potato & Kale Frittata is destined to become a favorite in your busy workweek repertoire. It’s also a smart solution for any type of leftover beef and ideal for meal prepping, just pop individual slices in the freezer for a blazing-fast meal later.
So let me confess, my husband looked at me suspiciously when I put the spiralizer attachment on my stand mixer – he always says “accck, you’re making girl food” when I spiralize vegetables. “No, no, dinner will be hearty enough for your manly endeavors,” I assured him. I didn’t have the heart to tell him I was whipping up a frittata, a baked egg and veggie dish that is basically quiche without crust. And, you know the hysteria that surrounds quiche and those with the chromosome Y.
But, he loved the Brisket, Sweet Potato & Kale Frittata and helped himself to two servings – no doubt the beef brisket that had crisped into a “bacon” on top was his siren song. “This is so good,” he said and I replied, “and so easy, I’d wager even YOU could make it”! Seriously, it’s that simple – you spiralize (or alternately chop, shred or julienne) a big sweet potato, par bake it in a cast iron skillet. Then you whisk up a bunch of eggs, seasoned to your taste, and pour it over a bunch of chopped up kale that’s be piled atop the sweet potatoes. Cook again for 15 minutes and BAM, it’s done.
With no crust and no cheese, this easy egg recipe is gluten-free and Paleo friendly. It’s also dairy-free and if you are a vegetarian, just opt out of the meat. I like to bake my frittata in a 12-inch cast-iron skillet, it’s big enough to cram in a bunch of kale and creates a nice “crust.” But, any similar-sized oven-safe baking dish will do, like a 9” x 9” brownie pan or a large pie dish.
I originally developed this recipe for the BeefLovingTexans.com blog in a post that has many ideas on using brisket leftovers to create breakfast, lunch or dinner the next day! To save on the number of ingredients being used, I’ve seasoned with Instantly Fresh Guacamole Spice & Herb Blend — these freeze dried herbs are the bomb, but you can also swap in fresh herbs or dried ground seasonings (I’ve given some tips in the recipe instructions).
There are just 229 calories per slice with more than 18g protein, if you are a more active person, take seconds!
What is your favorite breakfast for dinner meal? If you have a spiralizer what’s have you cut with it other than the expected zucchini and sweet potatoes? I need ideas! Please share in the comments — XOXO, Jennifer