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Sweet Potato and Kale Frittata

A nutritious, satisfying breakfast or dinner dish combining sweet potatoes and kale.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8 servings
Calories 300 kcal

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.