Roasted Sweet Potato Kale Frittata
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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.
Eggs for Dinner
One of my go-to quick and easy meals for busy nights 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 (like easy shakshuka), 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
Here’s what you’ll need for this easy frittata:
- 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! We often get local eggs, but at the store I look for organic, pasture-raised 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 this can be omitted to make the frittata dairy-free.
- avocado or oil – just a little bit for roasting the sweet potato.
- sea salt – to bring the entire dish together!
What Pan to Use for a Frittata?
Cast-iron skillets are great for baking frittatas (and lots of other things), but if you don’t have one, you can use any oven-safe skillet. Just note that if you use an oven-safe, stainless steel skillet, you’ll need to add extra oil to grease the pan to prevent sticking.
How to Serve Sweet Potato Kale 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 cooling, add to an airtight container and store in the refrigerator for up to five days.
Serving Suggestions
Serving a frittata with your brunch spread? Here are some pairing suggestions:
- Banana Cottage Cheese Pancakes – can’t go wrong with pancakes at brunch! I love these protein-packed, chocolate chip pancakes.
- Easy Fruit Salad – you have to have fruit at brunch in my opinion!
- Vegan Blueberry Muffins – one of my favorite muffin recipes. Sure to be a crowd-pleaser!
- Apple Cider Mimosas – need a fun drink for bunch? Try these delicious apple cider mimosas!
More Egg Recipes to Try
- Egg, Spinach and Feta Breakfast Wrap
- Dairy-Free Spinach Quiche
- Sausage Egg Casserole with Veggies
- Egg White Omelette
- Egg White Frittata
- Crustless Quiche
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Roasted Sweet Potato Kale Frittata
Ingredients
- 3 teaspoons avocado or olive oil, divided
- 1/2 cup red onion, sliced or chopped
- 1 clove garlic, minced
- 1 1/2 cups de-stemmed kale, chopped
- 1 Tablespoon fresh thyme, plus more for topping
- 8 eggs
- 1/4 teaspoon sea salt
- 2 ounces soft goat cheese
- 2 cups sweet potatoes, chopped into bite-size pieces
- hot sauce, for topping
Instructions
- Preheat oven: Preheat the oven to 375ºF.
- Roast sweet potatoes: Spread chopped sweet potatoes on a baking sheet with 1 teaspoon of oil. Toss and then roast for about 20 minutes or until tender.
- Sauté veggies: 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.
- Beat eggs: Crack the eggs into a large bowl, add the salt and beat well with a fork.
- Add to skillet: 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.
- Serve: Cut into wedges and serve warm with a sprinkle of fresh thyme. I also like adding a drizzle of hot sauce on top!
- Store: Frittata will keep in the fridge for up to 5 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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!