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.
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.
Sweet Potato Kale Frittata Ingredients
kale – any type of kale works! Just make sure you wash and de-stem the kale prior to chopping.
sweet potatoes – if you want a shortcut you can buy pre-chopped potatoes.
red onion and garlic clove – when in doubt, add onion and garlic! I love the savory flavor profile it brings to the dish.
eggs – can’t make a frittata without eggs! I like to look for organic, cage-free eggs.
fresh thyme – I love adding fresh herbs to egg bakes! If you’re in a pinch, you can also use dried herbs for added flavor.
goat cheese – adds a delicious creamy texture but can be omitted to make this frittata dairy-free.
coconut oil – you can also use olive oil.
sea salt – to bring the entire dish together!
How to Serve Frittata
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!
How to Store Leftover Frittata
I love making a frittata in advance or as a meal train recipe. It stores and reheats beautifully! After cooking, allow the frittata to cool. After cool, add to an airtight container and store in the refrigerator for up to five days.
Serving a frittata with your brunch spread? Here are some pairing suggestions:
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.
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)
1/4 teaspoon sea salt
2 ounces soft goat cheese
2 cups sweet potatoes, chopped into bite-size pieces
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.
Serving Size:1/4 of the frittata
Keywords: sweet potato frittata
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