Ingredients:

  • 2 cups (300g) sweet potato, peeled and diced into 1/2 inch cubes
  • 2 cups (60g) fresh kale, stems removed and chopped
  • 1 medium (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (28g) olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 8 large (400g) eggs
  • 1/2 cup (120ml) heavy cream
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1g) ground nutmeg

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the diced sweet potatoes and cook for 8–10 minutes until the edges are mahogany-colored and slightly softened.
  2. Stir in the onion and garlic, cooking for another 3 minutes. Toss in the kale and stir just until the leaves wilt and turn a bright, vivid green. Remove from heat.
  3. Preheat your oven to 375°F (190°C). Grease a 9x9 inch baking dish with oil or butter.
  4. Spread the sautéed vegetable mixture evenly across the bottom of the dish, pressing down slightly to create a flat layer. Sprinkle the shredded cheese evenly over the vegetables.
  5. In a mixing bowl, whisk the eggs, cream, smoked paprika, nutmeg, salt, and pepper until the mixture is pale yellow and frothy.
  6. Pour the custard slowly over the vegetables, ensuring it fills all the gaps.
  7. Bake for 25–30 minutes, or until the center is set and the top is golden brown.
  8. Let the casserole rest for 5 minutes before slicing to allow the proteins to firm up.