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Annie Graves

Sweet Potato and Kale Frittata

5 from 4 votes
Try this Sweet Potato and Kale Frittata! A healthy and savory frittata packed with tender sweet potatoes, kale, and a rich blend of eggs and cheese.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sweet Potato and Kale Frittata
  • 1 medium sweet potato peeled and diced
  • 1 cup kale chopped (stems removed)
  • 1 small onion diced
  • 6 large eggs
  • 1/4 cup milk or cream
  • 1/2 cup shredded cheddar cheese or your favorite cheese
  • 2 tbsp olive oil
  • 1 garlic clove minced
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or chives chopped (for garnish)
Optional Add-Ins
  • 1/4 cup crumbled feta or goat cheese for extra creaminess
  • A pinch of red pepper flakes for a little heat
  • 1/4 cup cooked bacon or sausage for added protein
Substitutions
  • Dairy-Free: Use almond milk or coconut milk and skip the cheese or use a dairy-free cheese alternative.
  • Vegetarian: This recipe is vegetarian-friendly as written.

Method
 

Preheat the Oven
  1. Preheat your oven to 375°F (190°C).
Cook the Sweet Potatoes
  1. Heat 1 tbsp of olive oil in an oven-safe skillet over medium heat.
  2. Add the diced sweet potato and cook for about 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
  3. Remove from the skillet and set aside.
Sauté the Kale and Onion
  1. In the same skillet, heat another tbsp of olive oil.
  2. Add the diced onion and cook for 3-4 minutes until softened.
  3. Stir in the garlic and chopped kale, and cook for another 2-3 minutes until the kale is wilted.
  4. Season with salt and pepper.
Whisk the Eggs
  1. In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper.
  2. Stir in half of the shredded cheese.
Combine and Cook
  1. Add the cooked sweet potatoes back into the skillet with the kale and onion mixture, distributing them evenly.
  2. Pour the egg mixture over the vegetables, gently stirring to ensure the eggs spread evenly.
  3. Cook on the stovetop for 2-3 minutes until the edges start to set.
Bake the Frittata
  1. Sprinkle the remaining cheese on top and transfer the skillet to the preheated oven.
  2. Bake for 10-15 minutes, or until the frittata is set in the center and slightly golden on top.
Serve
  1. Remove the frittata from the oven and let it cool for a few minutes before slicing.
  2. Garnish with fresh parsley or chives, and serve warm. Enjoy!

Notes

Nutritional Information (Per Serving):

  • Calories: 200-250
  • Carbohydrates: 12g
  • Protein: 10g
  • Fat: 15g
  • Saturated Fat: 5g
  • Sodium: 300mg
  • Fiber: 3g
  • Sugar: 3g
 

Notes/Advice:

  • Additions/Subtractions:
    • If you prefer softer sweet potatoes, parboil them for a few minutes before cooking in the skillet.
    • Feel free to experiment with different types of cheese—Gruyère, mozzarella, or Parmesan would all be delicious.
    • For a more filling meal, add a side of avocado or a drizzle of hot sauce for extra flavor.