Introduction
Looking for a nutritious, satisfying breakfast that’s equally perfect for dinner? This Sweet Potato and Kale Frittata is your answer. I’ve combined the sweetness of roasted sweet potatoes with nutrient-packed kale to create a colorful, protein-rich dish that’s both impressive and simple to make. What I love most about this frittata is how it transforms basic ingredients into something special, making it ideal for both busy weekdays and relaxed weekend brunches.
Ingredients
- 8 large eggs
- 2 medium sweet potatoes, peeled and cubed (about 2 cups)
- 1 bunch fresh kale, stems removed and roughly chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup milk (dairy or non-dairy)
- 1 cup shredded cheese (I recommend Gruyère or sharp cheddar)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add sweet potato cubes and cook for 8-10 minutes until they begin to soften.
- Add remaining olive oil and onion to the skillet. Cook for 3-4 minutes until onions become translucent.
- Stir in garlic and kale. Cook until kale wilts, about 2-3 minutes.
- In a large bowl, whisk together eggs, milk, salt, pepper, and red pepper flakes if using.
- Spread vegetables evenly in the skillet and pour the egg mixture over them.
- Sprinkle cheese on top and let cook on stovetop for 2-3 minutes until edges begin to set.
- Transfer skillet to preheated oven and bake for 15-18 minutes, or until eggs are set and top is lightly golden.
- Let rest for 5 minutes before slicing and serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 portions
Recipe Notes
- Make sure your skillet is truly oven-safe – no plastic handles!
- Cut sweet potato cubes uniformly (about 1/2 inch) to ensure even cooking.
- To prevent sticking, ensure your skillet is well-seasoned or use extra olive oil.
- Test for doneness by inserting a knife in the center – it should come out clean.
- This frittata keeps well in the refrigerator for up to 3 days.
- For meal prep, cut into portions and store in airtight containers.
- The frittata can be served hot, warm, or at room temperature.
Sweet Potato and Kale Frittata
A nutritious, satisfying breakfast or dinner dish combining sweet potatoes and kale.
Ingredients
- 8 large eggs
- 2 medium sweet potatoes peeled and cubed (about 2 cups)
- 1 bunch fresh kale stems removed and roughly chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1/2 cup milk dairy or non-dairy
- 1 cup shredded cheese I recommend Gruyère or sharp cheddar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add sweet potato cubes and cook for 8-10 minutes until they begin to soften.
- Add remaining olive oil and onion to the skillet. Cook for 3-4 minutes until onions become translucent.
- Stir in garlic and kale. Cook until kale wilts, about 2-3 minutes.
- In a large bowl, whisk together eggs, milk, salt, pepper, and red pepper flakes if using.
- Spread vegetables evenly in the skillet and pour the egg mixture over them.
- Sprinkle cheese on top and let cook on stovetop for 2-3 minutes until edges begin to set.
- Transfer skillet to preheated oven and bake for 15-18 minutes, or until eggs are set and top is lightly golden.
- Let rest for 5 minutes before slicing and serving.