Blogger Betsy Nelson from Focused on Flavor whips up a yummy brunch frittata packed with good-for-you ingredients.
SAVE ON THIS RECIPE!
Roasted squash can be substituted for the sweet potatoes in the Sweet Potato and Kale Frittata recipe.
The vegetables that you choose to use in your frittata can change with the seasons. For a spring frittata, try using 1 1/2 cups of chopped asparagus, 1 1/2 cups diced new potatoes, 3 cups spinach and 1 cup chèvre (goat) cheese. Celebrate the bounty of summer with 3 cups roasted summer vegetables like bell peppers, tomatoes and zucchini with a zest of pepper Jack cheese. In the winter, make a comforting frittata with 3 cups diced russet potatoes, 1/2 cup caramelized onions, 1 1/2 cups cooked sausage crumbles and 1 1/2 cups smoked Gouda cheese.
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