8 large eggs
1/2 cup heavy cream
1/2 cup full cream ricotta cheese
1 cup gruyere cheese, grated
2 cups kale, chopped
2 cups sweet potato, cut into bite size pieces
1/3 cup unbleached all purpose flour
3 tablespoons butter
Salt and black pepper
Melt butter in a deep sided skillet over medium-low heat. Add sweet potatoes and fry until cooked through, turning often (about 10-15 minutes). Toss in kale during the last five minutes of cooking. Season with salt and black pepper.
Whisk eggs, stir in ricotta, heavy cream, and half a cup of gruyere cheese. Sprinkle on the flour and stir into the egg mixture. Season with salt and black pepper.
Pre-heat oven to 350 degrees.
Arrange vegetables into a 12" tart pan and pour the egg mixture over. Sprinkle with half a cup of gruyere cheese on top. Bake the frittata until it is set and browned (about 40 to 50 minutes).
