Sweet Potato Kale Frittata

Brightly colored and deeply satisfying this sweet potato and kale frittata quickly became my weekend go to for brunches and even hectic weeknight dinners The combination of savory eggs sweet earthy potatoes and vibrant greens always feels nourishing and comforting Plus it is an easy way to clear out the crisper

The very first time I made this was after a local farmers market haul when I needed to use up leftover sweet potatoes The frittata was such a hit it now makes a regular appearance at our table

Ingredients

• Large eggs: use fresh eggs for a creamy well set texture
• Roasted sweet potatoes: select firm orange sweet potatoes for best flavor and cube them evenly before roasting
• Chopped kale: choose curly or lacinato kale remove tough stems and slice into bite sized ribbons
• Feta cheese: pick quality feta that is crumbly and tangy look for brined blocks not pre crumbled
• Diced onion: yellow onion brings deeper sweetness sauté to golden for the best taste
• Olive oil: reach for extra virgin olive oil to add richness and help vegetables caramelize
• Salt and pepper: opt for sea salt and freshly cracked black pepper for bolder flavor

Instructions

Prep the Sweet Potatoes:

Roast cubed sweet potatoes on a baking sheet at 375 degrees Fahrenheit until edges are crisp about fifteen minutes This can be done ahead and kept in the fridge

Sauté the Aromatics:

Warm olive oil in an oven safe skillet over medium heat Add diced onions and cook slowly for five to seven minutes until translucent and soft Stir in chopped kale and continue cooking until wilted and deeply green about two minutes

Mix the Egg Base:

In a medium bowl vigorously whisk eggs with a pinch of salt and pepper until slightly frothy Stir in cooled roasted sweet potatoes the sautéed kale mixture and crumbled feta mix gently for even distribution

Assemble and Bake:

Pour egg mixture into the warm skillet spreading everything evenly Place skillet in the oven and bake at three hundred seventy five degrees Fahrenheit for about twenty minutes until eggs are puffed and set throughout Allow to cool briefly before slicing

Serve:

Cut into wedges and serve warm or at room temperature with a crisp salad or fresh bread

Save

I remember making this once for an impromptu brunch with family and everyone fought over the crispy cheesy sides

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Reheat slices gently in a skillet or microwave for a quick and healthy meal It also works great cold packed in lunchboxes

Ingredient Substitutions

If you do not have kale try baby spinach or chard Sweet potatoes can be swapped for roasted butternut squash Goat cheese can take the place of feta for a different tang Both work beautifully Do not be afraid to add sun dried tomatoes or leftover roasted peppers

Serving Suggestions

Serve slices with a light green salad or alongside roasted tomatoes For brunch I like to top each wedge with extra crumbled feta and a handful of fresh herbs like dill or chives Toasted bread or warm focaccia makes a great partner

Cultural and Historical Context

Frittata has roots in Italian home cooking as a way to use leftover vegetables and bits of cheese or meat It is an easy way to feed a crowd using what you have on hand This version highlights fall and winter produce but can adapt easily to whatever is available locally

Seasonal Adaptations

Use fresh spring asparagus or zucchini rather than sweet potatoes in the spring Swap kale for spinach when it is abundant in summer Try roasted root vegetables like carrots or parsnips in winter

Success Stories

A friend brought this frittata to a Sunday potluck and it disappeared faster than anything else Guests asked for the recipe and she was proud to share the healthy twist It always brings a cheerful pop of orange and green to the brunch table

Freezer Meal Conversion

Allow the baked frittata to cool fully before slicing Wrap individual pieces tightly and freeze in a single layer for up to one month Thaw in the fridge overnight and reheat until warm To avoid watery texture reheat in the oven at three hundred twenty five degrees Fahrenheit

Save

Enjoy this frittata fresh out of the oven or reheated for a comforting meal any time of day It is sure to become a staple on your table too

Recipe FAQs

→ Can I use spinach instead of kale?

Yes, spinach works well as a substitute for kale, and will cook down faster. Just be sure to drain excess moisture.

→ What can I serve alongside this dish?

Pair it with a fresh green salad, toasted bread, or sliced tomatoes for a complete meal.

→ Is it possible to make this dish ahead of time?

Absolutely, you can bake it in advance and gently reheat slices in the oven or microwave before serving.

→ How do I know when it's finished baking?

The center should be set and no longer jiggly. A knife inserted should come out clean.

→ Can I add other vegetables?

Certainly! Bell peppers, mushrooms, or zucchini can be sautéed and added for extra flavor and color.