We recommend having roasted potato kale frittata once on your weekly menu. It’s an easy and instant healthy recipe. It won’t take more than 35 minutes to be served for breakfast.
Roasted Sweet Potato Kale Frittata Recipe by Eating Bird Food
Oftentimes we 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 we are certainly a huge advocate of cooking and eating more at home, and we try of keeping things simple.
The sweet potato kale frittata we are sharing today is a fun one!
The combo of red onion, roasted sweet potatoes, dark leafy kale, and fresh thyme is delicious and we 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! We 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 we look for organic, pasture-raised eggs.
- fresh thyme – We 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 deliciously served warm, but you can definitely save the leftovers and eat it cold or reheated the next day. We know some folks are weird about cold eggs, but Isaac and we 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
We 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! We 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 our favorite muffin recipes. Sure to be a crowd-pleaser!
- Apple Cider Mimosas – need a fun drink for bunch? Try these delicious apple cider mimosas!
Other recipes you might like to try: Keto Beef Empanadas, Easy Flourless Brownies Dairy Free, Chicken Tuscan Crockpot Recipe
Roasted Potato Kale Frittata
Ingredients
- 3 teaspoons avocado or olive oil, divided
- ½ cup red onion, sliced or chopped
- 1 clove garlic, minced
- 1½ cups de-stemmed kale, choppe
- 1 tablespoon resh thyme, plus more for topping
- ¼ 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. We recommend adding a drizzle of hot sauce on top!
- Store: Frittata will keep in the fridge for up to 5 days.
