Sweet Potato Kale Frittata (Printable Version)
Roasted sweet potatoes and kale baked with eggs and feta. Colorful, hearty, and ideal for brunch or a light meal.
# What You’ll Need:
→ Main Ingredients
01 - 6 large eggs
02 - 1 cup roasted sweet potatoes, cubed
03 - 1 cup kale, chopped
04 - 1/2 cup feta cheese, crumbled
05 - 1 small onion, diced
→ Seasonings
06 - Salt, to taste
07 - Black pepper, to taste
→ Cooking Fat
08 - 1 tablespoon olive oil
# Step-by-Step Guide:
01 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and cook for 2 minutes until beginning to soften. Stir in chopped kale and sauté until wilted and tender, about 2 minutes more.
03 - In a large bowl, whisk eggs thoroughly with salt and black pepper.
04 - Fold in roasted sweet potatoes, sautéed onion and kale mixture, and crumbled feta cheese. Mix gently until evenly integrated.
05 - Pour the egg mixture into the same oven-safe skillet. Transfer skillet to the oven and bake for 20 minutes until the frittata is set in the center and lightly golden on top.
06 - Remove from oven and allow to cool for 5 minutes before slicing and serving warm.
# Additional Tips::
01 -
- Easy to assemble and bake in one pan
- Naturally gluten free and loaded with veggies
- Perfect for meal prepping because it reheats beautifully
- A family favorite that even picky eaters enjoy especially when topped with extra feta
02 -
- Supports healthy digestion thanks to kale and sweet potatoes
- Packed with protein and nutrients to fuel your day
- Keeps in the fridge for up to three days and can be portioned for lunches
- Feta cheese is my favorite part It melts into creamy pockets and adds the perfect punch
03 -
- Roasting sweet potatoes ahead saves time and boosts flavor
- Use an oven safe nonstick skillet for easy cleanup
- Let the frittata cool for five minutes before slicing so it holds together well