There’s something magical about a frittata that transforms simple ingredients into a stunning meal, and this Sweet Potato Kale Frittata is no exception. I discovered this combination during one of my “clean out the fridge” moments, and it’s since become a staple in my weekend brunch rotation. It’s packed with nutrients, incredibly versatile, and best of all, it’s nearly impossible to mess up.
Why You’ll Love This Recipe
This isn’t your average egg dish. The sweet potatoes add a natural sweetness that perfectly balances the slightly bitter kale, while eggs create a fluffy, protein-rich base. I often make this on Sunday and enjoy the leftovers throughout the week – it reheats beautifully and tastes just as good cold.
Time and Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 8 large eggs
- 1 medium sweet potato, diced into ½-inch cubes
- 3 cups fresh kale, stems removed and roughly chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup milk (any type works)
- ½ cup shredded cheese (I like gruyere or sharp cheddar)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
- Heat a 10-inch oven-safe skillet over medium heat. Add 1 tablespoon olive oil and sweet potato cubes. Cook for 8-10 minutes, stirring occasionally, until they’re nearly tender. Pro tip: cover the pan for the first 5 minutes to help them cook faster.
- Add the remaining oil, onions, and garlic. Cook until the onions become translucent, about 3-4 minutes.
- Toss in the kale and cook until it wilts, about 2-3 minutes. Season with a pinch of salt and pepper.
- While the vegetables cook, whisk together eggs, milk, half the cheese, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl.
- Pour the egg mixture over the vegetables, giving everything a gentle stir to distribute evenly. Let it cook undisturbed for 3-4 minutes until the edges start to set.
- Sprinkle the remaining cheese on top and transfer the skillet to the preheated oven.
- Bake for 12-15 minutes, or until the eggs are set and the top is lightly golden.
Why This Recipe Works
What makes this Sweet Potato Kale Frittata special is its perfect balance of flavors and textures. The sweet potatoes become slightly caramelized, adding a natural sweetness that complements the earthy kale. The eggs create a custard-like texture that’s rich without being heavy. Plus, it’s incredibly forgiving – if you’re new to making frittatas, this is a fantastic recipe to start with.
Recipe Notes
Don’t have kale? Spinach or Swiss chard work great too. You can also switch up the cheese based on what you have on hand. Just make sure your skillet is truly oven-safe (no plastic handles!). If you’re meal prepping, this frittata will keep well in the fridge for up to 4 days.
Remember to let the frittata rest for about 5 minutes after it comes out of the oven. This makes it easier to slice and helps the texture settle perfectly. Serve it warm or at room temperature – it’s delicious either way!
Sweet Potato Kale Frittata
Ingredients
- 8 large eggs
- 1 medium sweet potato diced into ½-inch cubes
- 3 cups fresh kale stems removed and roughly chopped
- 1 small onion diced
- 2 cloves garlic minced
- ½ cup milk any type works
- ½ cup shredded cheese I like gruyere or sharp cheddar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
- Heat a 10-inch oven-safe skillet over medium heat. Add 1 tablespoon olive oil and sweet potato cubes. Cook for 8-10 minutes, stirring occasionally, until they're nearly tender. Pro tip: cover the pan for the first 5 minutes to help them cook faster.
- Add the remaining oil, onions, and garlic. Cook until the onions become translucent, about 3-4 minutes.
- Toss in the kale and cook until it wilts, about 2-3 minutes. Season with a pinch of salt and pepper.
- While the vegetables cook, whisk together eggs, milk, half the cheese, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl.
- Pour the egg mixture over the vegetables, giving everything a gentle stir to distribute evenly. Let it cook undisturbed for 3-4 minutes until the edges start to set.
- Sprinkle the remaining cheese on top and transfer the skillet to the preheated oven.
- Bake for 12-15 minutes, or until the eggs are set and the top is lightly golden.
