Frittata with Roasted Sweet Potatoes and Kale Recipe

    Frittata with Roasted Sweet Potatoes and Kale

    This sweet potato kale frittata is a quick and easy healthy breakfast, lunch, or supper dish that can be made in less than 35 minutes.


    • 3 tblsp avocado or extra virgin olive oil, split
    • 1/2 cup sliced or chopped red onion
    • 1 garlic clove, minced
    • 1 1/2 cups chopped de-stemmed kale
    • 1 tsp fresh thyme (plus extra for garnish)
    • A dozen eggs
    • A quarter teaspoon of salt
    • 2 oz. goat cheese, soft
    • 2 cups sweet potatoes, peeled and sliced into small pieces
    • Spicy sauce as a garnish


    • Preheat the oven to 375 degrees Fahrenheit.
    • To roast sweet potatoes, drizzle 1 teaspoon of oil over diced sweet potatoes on a baking sheet. Toss and roast for about 20 minutes, or until vegetables are tender.
    • Meanwhile, heat the leftover 2 tablespoons oil in an ovenproof skillet over medium heat to sauté the vegetables. Join the onion and garlic and cook for 8 to 10 minutes, or until soft and golden. Cook for another minute, until the kale has just wilted, before adding the thyme. Once the sweet potatoes are done, transfer them from the fire and add them in.
    • Crack the eggs into a large mixing bowl, add the salt, and beat with a fork until well combined.
    • Pour the whisked eggs into the skillet and press the vegetables down into the egg mixture with a fork so that the eggs completely cover the vegetables. Place the pan in the oven and bake for 10 to 15 minutes, or until the middle is firm and gently brown.
    • Serve warm, cut into wedges and sprinkled with fresh thyme. I also like to top it with a squirt of hot sauce!
    • Frittata can be stored in the fridge for up to 5 days.

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