There’s something magical about a frittata that makes it the perfect dish for any time of day.
I love how versatile it is, and this Sweet Potato and Kale Frittata is one of my favorites.
Packed with vibrant colors and flavors, it’s not just a feast for the eyes but also a wholesome meal that leaves you feeling satisfied.
Ingredients
Fresh Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 cups kale, stems removed and chopped
- 1 small onion, diced
- 3 large eggs
- 1 cup milk
- 1 cup shredded cheese (such as cheddar or feta)
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Optional: Red pepper flakes for added heat
Instructions
Follow these easy steps to create a delicious Sweet Potato and Kale Frittata that showcases vibrant colors and rich flavors.
Prep
- Preheat the oven to 375°F (190°C).
- Peel and dice 1 medium sweet potato into small cubes.
- Rinse and chop 2 cups of fresh kale into bite-sized pieces.
- Dice 1 small onion finely.
- In a mixing bowl, whisk together 6 large eggs and 1/2 cup of milk. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika. If desired, add a pinch of red pepper flakes for some extra heat.
- Prepare your baking dish by greasing it with 1 tablespoon of olive oil.
Cook
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened.
- Add the sweet potato cubes to the skillet. Cook for about 10-12 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Toss in the chopped kale and cook for an additional 3-4 minutes until wilted.
- Pour the egg mixture over the cooked sweet potato and kale in the skillet.
- Stir gently to combine all the ingredients evenly.
- Sprinkle 1 cup of shredded cheese over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until the frittata is set and slightly golden on top.
- Once done, carefully remove it from the oven and allow it to cool for a few minutes before slicing into wedges.
Serving Suggestions
My Sweet Potato and Kale Frittata is not just a meal; it’s the perfect canvas for a variety of serving options. Here are some delightful ideas to elevate your dining experience:
- Fresh Salad: Serve the frittata alongside a vibrant mixed greens salad. The crispness of the greens complements the creamy texture of the frittata. A light vinaigrette adds a zesty contrast.
- Sliced Avocado: Add some creaminess with sliced avocado on the side. The rich flavor of avocado pairs beautifully with the sweet potatoes and kale, enhancing the overall taste.
- Crispy Bread: Pair the frittata with crusty whole-grain or sourdough bread. Toast it lightly to add a crunchy texture. A spread of butter or olive oil can bring an extra layer of richness.
- Salsa or Hot Sauce: For a fun twist, serve the frittata with fresh salsa or a drizzle of your favorite hot sauce. The added heat can elevate the flavors and bring a new dimension to the dish.
- Herb Garnish: A sprinkle of fresh herbs like parsley or chives before serving adds a pop of color and enhances the flavors. The freshness from the herbs brightens up the dish.
- Breakfast Twist: Enjoy the frittata for breakfast with a side of roasted tomatoes or sautéed mushrooms. These additions create a hearty morning spread.
Conclusion
I hope you’re as excited to try this Sweet Potato and Kale Frittata as I am. It’s such a delightful dish that brings together hearty ingredients and vibrant flavors.
Whether you enjoy it for breakfast lunch or dinner it’s sure to impress.
Don’t hesitate to get creative with your toppings or sides. A little salsa or fresh herbs can really elevate the experience.
I love how versatile frittatas can be so feel free to mix in your favorite veggies or spices.
Give it a shot and let me know how it turns out. I can’t wait to hear about your own delicious variations!
Print
Sweet Potato and Kale Frittata Recipe
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 cups kale, stems removed and chopped
- 1 small onion, diced
- 3 large eggs
- 1 cup milk
- 1 cup shredded cheese (such as cheddar or feta)
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Optional: Red pepper flakes for added heat
Instructions
Prep
- Preheat the oven to 375°F (190°C).
- Peel and dice 1 medium sweet potato into small cubes.
- Rinse and chop 2 cups of fresh kale into bite-sized pieces.
- Dice 1 small onion finely.
- In a mixing bowl, whisk together 6 large eggs and 1/2 cup of milk. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika. If desired, add a pinch of red pepper flakes for some extra heat.
- Prepare your baking dish by greasing it with 1 tablespoon of olive oil.
Cook
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened.
- Add the sweet potato cubes to the skillet. Cook for about 10-12 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Toss in the chopped kale and cook for an additional 3-4 minutes until wilted.
- Pour the egg mixture over the cooked sweet potato and kale in the skillet.
- Stir gently to combine all the ingredients evenly.
- Sprinkle 1 cup of shredded cheese over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until the frittata is set and slightly golden on top.
- Once done, carefully remove it from the oven and allow it to cool for a few minutes before slicing into wedges.