Roasted Sweet Potato Kale Frittata

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.

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.

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.

WATCH HOW TO MAKE THIS KALE FRITTATA:

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.

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.

It’s funny because Isaac often opens the refrigerator and 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.

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.

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.

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.

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!

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 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. 

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Roasted Sweet Potato Kale Frittata


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4

Description

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

  1. Preheat the oven to 375ºF.
  2. Spread chopped sweet potatoes on a baking sheet with 1 teaspoon of oil. Toss and then roast for about 20 minutes or until tender.
  3. 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.
  4. Crack the eggs into a large bowl, add the salt and beat well with a fork.
  5. 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.
  6. 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

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    26 comments
  1. 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

  2. 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!

  3. 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!

  4. 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!

    • Looks delicious. What would you suggest to lower saturated fat level for those of us stuck with heart issues.

  5. 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.

  6. This looks so delicious and I happen to have all of the ingredients in the kitchen. I will definitely be trying this week!

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