Scrumptious Sunday Frittata
By: Shoshanna Levy
Published: 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.