·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!
I have been receiving your cornflower box (plus extras!) since December and I wanted to write to thank everyone at Shillingford for an absolutely fantastic service.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
