Add this sweet potato kale frittata to your weekly menu for a quick and easy healthy meal that can be whipped up in less than 35 minutes and served for breakfast, lunch or dinner. This post is sponsored by Pete and Gerry’s Organic Eggs.
Oftentimes I find that people tend to overcomplicate eating healthy thinking that they have to slave away in the kitchen, cooking up elaborate meals each day in order to eat nutritiously. While I’m certainly a huge advocate of cooking and eating more at home, I’m also a big fan of keeping things simple.
This is one of the main reasons I like salads and bowl meals so much. They’re basic… in the best way possible.
Want to know my secret template to making a healthy meal? Here ya go: lots of veggies, lean protein, healthy fats and smart carbs.
With this combo I get a good mix of macronutrients, which makes for a satisfying and filling meal. And thinking about meals with this sort of compartmentalized approach makes it easy to throw something together, even on days/nights when it seems like we have nothing in the house to eat.
It’s funny because Isaac often opens the refrigeratorand reports that we have nothing to eat. I usually take this as a challenge and immediately start rummaging through the fridge, grab a few things and have dinner on the table in less than 30 minutes. Over the years I’ve become a master at making something out of nothing in the kitchen.
That said, one of my go-to quick and easy meals for nights like this are egg-based because even when the fridge is getting quite bare we usually have a few eggs on hand. There are a ton of different things you can make with eggs, but we love making frittatas. Not only do they cook up super fast, but you can toss just about any vegetable you want into the mix.
The sweet potato kale frittata I’m sharing today is a fun one! It was actually inspired by this roasted sweet potato and kale salad that I absolutely love. The combo of red onion, roasted sweet potatoes, dark leafy kale and fresh thyme is delicious and I knew it would taste so good baked into a frittata with creamy goat cheese.
I teamed up with Pete and Gerry’s Organic Eggs for this recipe. As I’ve mentioned before, their eggs are organic, free range, Certified Humane with no added hormones, antibiotics or GMOs. Pete and Gerry’s is also a Certified B Corporation, which is so awesome!
This frittata is delicious served warm, but you can definitely save the leftovers and eat it cold or reheated the next day. I know some folks are weird about cold eggs, but Isaac and I actually loved eating it cold for breakfast the morning after we had it for dinner. The flavors are just so good!
If you make this sweet potato kale frittata be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.
This sweet potato kale frittata is a quick and easy healthy meal that can be whipped up in less than 35 minutes and served for breakfast, lunch or dinner.
Ingredients
3 teaspoons coconut or olive oil, divided
1/2 cup red onion, sliced or chopped
1 clove garlic, minced
1 1/2 cups kale, chopped
1 Tablespoon fresh thyme (plus more for topping)
8 Pete and Gerry’s Organic Eggs
1/4 teaspoon sea salt
2 ounces soft goat cheese
2 cups sweet potatoes, chopped into bite-size pieces
Instructions
Preheat the oven to 375ºF.
Spread chopped sweet potatoes on a baking sheet with 1 teaspoon of oil. Toss and then roast for about 20 minutes or until tender.
In the meantime, melt remaining 2 teaspoons oil in an ovenproof skillet over medium heat. Add the onion and garlic and sauté until tender and golden, 8 to 10 minutes. Add the kale and thyme cook for another minute, until kale has just wilted. Remove from heat and add roasted sweet potatoes once they’re done.
Crack the eggs into a large bowl, add the salt and beat well with a fork.
Pour the beaten eggs into the skillet and use the fork to press the vegetables down into the egg mixture so that the eggs cover the veggies completely. Crumble the goat cheese over the top, then place the pan in the oven and bake until the center is set and lightly golden, 10 to 15 minutes.
Cut into wedges and serve warm with a sprinkle of fresh thyme.
Category:Breakfast
Method:Bake
Cuisine:American
Nutrition
Serving Size:1/4 of the frittata
Calories:271
Sugar:5g
Sodium:352mg
Fat:15g
Saturated Fat:5g
Trans Fat:0g
Carbohydrates:19g
Fiber:4g
Protein:16g
Cholesterol:326mg
Keywords: sweet potato frittata
This post may include affiliate links. Thank you for your support.
Question: if I were to make this, how long will it keep in the fridge? I live alone so I would l would want to eat it over the span of 4 mornings. Would that work?
Good flavor and plenty of “filling”. However, the egg to filling ratio was not balanced and the egg mainly served to glue the rest of the ingredients together. I added 1 extra egg (I only had 9) and make it in my 10” Le Creuset skillet. I don’t think the “filling” would have worked in a smaller diameter skillet.
Sorry there’s no way to upload photo. See my Pinterest photo.
This could be a good base recipe to experiment with.
So sorry to hear that this recipe didn’t turn out the best for you, Kat. Do you feel as though it needed more veggies or other ingredients to balance out the eggs?
I had some kale and sweet potatoes I needed to use and came across your recipe in my search! So good! I roasted the potatoes in my air fryer instead of in the oven and it worked well. I did end up using 10 eggs instead of 8 because I didn’t measure my kale and needed a few more to cover everything. I did not have onion on hand but will be adding it next time for that extra taste and texture. Seasoned the egg mixture with parsley, sage, thyme, sea salt, and pepper. Baked in my cast iron. I don’t like goat cheese and didn’t have feta so I grated some Gouda on top. This recipe is a real winner and I’ll be making it more often. Thank you!
Ahh that makes me so happy to hear, Caitie! I’m so glad you enjoyed this recipe. Thanks for sharing your subs you made and for coming back to leave a comment and star rating. It’s super helpful to other readers. 🙂
Hi! This looks amazing – thinking of doing this for a Meal Train recipe but splitting it into large muffin tins so they can eat over time – think that’ll work? Any adjustments I should make? Thanks!!
Yay!! That makes me so happy to hear, Adrienne. Thanks for trying my recipe and for coming back to leave a comment and star rating, it means the world to me. <3
Hey Margaret! I am so happy to hear that you enjoyed the frittata! Thanks so much for taking the time to come back and leave a comment and start rating – I really appreciate it.
Hooray!! So glad that you enjoyed this frittata recipe, Lisa. And thank you for taking the time to come back and leave a comment/star-rating. It’s so helpful!! 🙂
Made this today and it was great. Only things I did different was added black pepper and did not have fresh thyme so used ground thyme in the egg mixture. My mom hates sweet potatoes and kale (always a struggle to get her to eat healthy) but loved this. This will go into our rotation for breakfeast for
sure. Thank you so much for the recipe!
Since the recipe calls for 8 whole eggs, I used 5 whole and 5 whites to cut cholesterol (and sat.fat). That ratio worked for my 10” skillet and covered all of the veggies.
Leave a Comment
Hey,
Question: if I were to make this, how long will it keep in the fridge? I live alone so I would l would want to eat it over the span of 4 mornings. Would that work?
Thanks in advance!
Hey Tracy, yes – that should be just fine! This should last about 5 days in the fridge if stored in an air-tight container. 🙂
Good flavor and plenty of “filling”. However, the egg to filling ratio was not balanced and the egg mainly served to glue the rest of the ingredients together. I added 1 extra egg (I only had 9) and make it in my 10” Le Creuset skillet. I don’t think the “filling” would have worked in a smaller diameter skillet.
Sorry there’s no way to upload photo. See my Pinterest photo.
This could be a good base recipe to experiment with.
★★★
So sorry to hear that this recipe didn’t turn out the best for you, Kat. Do you feel as though it needed more veggies or other ingredients to balance out the eggs?
I had some kale and sweet potatoes I needed to use and came across your recipe in my search! So good! I roasted the potatoes in my air fryer instead of in the oven and it worked well. I did end up using 10 eggs instead of 8 because I didn’t measure my kale and needed a few more to cover everything. I did not have onion on hand but will be adding it next time for that extra taste and texture. Seasoned the egg mixture with parsley, sage, thyme, sea salt, and pepper. Baked in my cast iron. I don’t like goat cheese and didn’t have feta so I grated some Gouda on top. This recipe is a real winner and I’ll be making it more often. Thank you!
★★★★★
Ahh that makes me so happy to hear, Caitie! I’m so glad you enjoyed this recipe. Thanks for sharing your subs you made and for coming back to leave a comment and star rating. It’s super helpful to other readers. 🙂
Hi! This looks amazing – thinking of doing this for a Meal Train recipe but splitting it into large muffin tins so they can eat over time – think that’ll work? Any adjustments I should make? Thanks!!
Ohh that’s a great idea!! I do have these baked egg cups that you could use as a reference for the cook time, etc. Let me know how they turn out!!
YUM! So simple and easy to make! I will be adding this to my meal preps! I love that it can be for breakfast, lunch or dinner!
★★★★★
Yay!! That makes me so happy to hear, Adrienne. Thanks for trying my recipe and for coming back to leave a comment and star rating, it means the world to me. <3
The flavor is amazing!! I will be definitely be making this again
★★★★★
Hey Margaret! I am so happy to hear that you enjoyed the frittata! Thanks so much for taking the time to come back and leave a comment and start rating – I really appreciate it.
I have made this in the past and enjoyed it so much that I just came back for the recipe for upcoming family brunch. Delicious
★★★★★
This is so delicious! I have made it several times, and it definitely goes fast in my house! Thank you for posting such a tasty and easy recipe!
★★★★★
Hooray!! So glad that you enjoyed this frittata recipe, Lisa. And thank you for taking the time to come back and leave a comment/star-rating. It’s so helpful!! 🙂
Totally delicious!!! I added pumpkin seeds and pine nut too, sooo good☺️
★★★★★
Made this tonight and it was a hit. Seriously so good! My husband already asked to add this to regular rotation. Thanks for another winner, Brittany!
Made this today and it was great. Only things I did different was added black pepper and did not have fresh thyme so used ground thyme in the egg mixture. My mom hates sweet potatoes and kale (always a struggle to get her to eat healthy) but loved this. This will go into our rotation for breakfeast for
sure. Thank you so much for the recipe!
Just made this it was so good!
This couldn’t be more beautiful! I pretty much want this for every meal of the day.
My kind of breakfast! This looks killer!
oh my! this frittata looks insane good! I´m in love 🙂 Thank you for the fab recipe 🙂
Looks delicious. What would you suggest to lower saturated fat level for those of us stuck with heart issues.
Since the recipe calls for 8 whole eggs, I used 5 whole and 5 whites to cut cholesterol (and sat.fat). That ratio worked for my 10” skillet and covered all of the veggies.
★★★★★
Just finished making this for the first time. DELICIOUS!! Thank you for this healthy, yummy recipe.
This looks delicious and seems really simple to make. I’ve been obsessed with goat cheese on my eggs lately, so I’ll have to try this ; )
This sounds like such s perfect meal! Adding it to the menu next week!
Yay!! Can’t wait to hear what you think of it, Amanda!
Made this to bring to work for my lunches this week. Added hot smoked paprika sprinkled on top before baking. Just had a piece. Really good.
Yay!! So glad you like it, Carol. Love your idea to add hot smoked paprika on top. Enjoy having it for lunch this week!
This looks so delicious and I happen to have all of the ingredients in the kitchen. I will definitely be trying this week!
I love it when that happens. I hope you enjoy this frittata, Alex!
What cheese could I sub in? Not a fan of goat cheese. This looks yummy. Cant wait tontry it out.
Try feta cheese.
Love Kary’s idea to do feta cheese. It should work really well. Another option might be ricotta. It’s still creamy without the tang of goat cheese.
What size skillet did you use?
Good question! I used a 10-inch non-stick skillet.