Blog: Sweet Potato and Kale Frittata

Sweet Potato and Kale Frittata

sweet potato and kale frittata

Mornings have a way of setting the tone for the day, and what better way to kickstart your morning than with a breakfast that not only tantalizes your taste buds but also fuels your body with the power of protein? If you’re in search of a morning masterpiece, our Sweet Potato Kale Frittata is a symphony of wholesome ingredients, expertly crafted to bring together vibrant flavors and a protein-packed punch to energize your day.

In just 30 minutes, this recipe transforms a handful of kitchen staples into a savory slice of heaven. Picture this: tender sweet potatoes, kissed with the earthy aroma of thyme, nestled alongside nutrient-packed kale, all embraced by the rich, creamy allure of goat cheese. As you savor the flavors, you’re also indulging in a protein-rich breakfast that sets the stage for a day filled with sustained energy and vitality.

Protein, a crucial component of this breakfast delight, plays a key role in supporting muscle health, maintaining satiety, and providing a steady release of energy throughout the morning. The eight large eggs and crumbled goat cheese in this frittata not only add a decadent creaminess but also contribute to a protein powerhouse that will keep you feeling full and focused until your next meal.

Print Recipe

Prep Time: 20 minutes            Cook Time: 10 minutes          Yield: 8 servings       


  • 2 cups sweet potatoes, cut into 1/2 inch cubes 
  • 1 tsp. fresh thyme or 1/2 tsp. dried thyme
  • 2 tsp. olive oil
  • 8 large eggs
  • 1/4 cup reduced fat milk
  • 1/4 cup fresh basil, chopped
  • 1/4 tsp. salt and a pinch of pepper to taste
  • 2 cups packed kale, chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 3 oz. crumbled goat cheese


  1. Preheat the oven to 400°F
  2. Place chopped sweet potato onto a baking tray. Toss in thyme, 1 teaspoon olive oil, and a pinch of salt. 
  3. Roast in the oven for 12-15 minutes until potatoes are tender. Once potatoes are done turn oven down to 350°F.
  4. Whisk together eggs, milk, basil, remaining salt and pepper.
  5. Add 1 teaspoon oil into a 10-inch ovenproof nonstick skillet pan and sauté kale, red onion, and garlic for 3 to 4 minutes or until kale is wilted and tender.
  6. Stir in potatoes. Pour egg mixture evenly over vegetables. Sprinkle egg mixture with goat cheese.
  7. Bake at 350°F for 10 to 15 minutes or until set.

Tips and Tricks:

  • You can add or replace the kale with peppers, roasted zucchinis, etc.
  • Keep an eye on the frittata while baking. It’s done when the center is set and the edges are golden. You can perform the toothpick test in the center to check for doneness.
  • Allow the frittata to rest for a few minutes before slicing. This helps in easier slicing and retains the moisture in the frittata.

Nutrition Facts:

sweet potato and kale frittata

Call Us Today: 919-990-1130

Get in Touch

Contact Anne Till Nutrition Group for More Information Today

Contact Anne Till Nutrition Group