Ingredients
8 large eggs
1/4 cup whole milk or heavy cream
2 cups sweet potato, diced into 1/2-inch cubes
3 cups Lacinato kale, stemmed and chopped
1/2 small red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled feta or goat cheese (optional)
Instructions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
Step 3: Stir in the red onion and cook for 2 minutes until softened. Add the garlic and chopped kale, sautéing until the kale has wilted.
Step 4: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Step 5: Pour the egg mixture into the skillet over the vegetables. Use a spatula to distribute the ingredients evenly. Cook on the stovetop for 5 minutes until the edges are set.
Step 6: Sprinkle cheese on top if using, then transfer the skillet to the oven. Bake for 10-12 minutes, or until the sweet potato and kale frittata is set in the center.
Step 7: Let the frittata cool for 5 minutes before slicing and serving.
Notes
Ensure your skillet is oven-safe up to 400°F. For a dairy-free version, use almond milk and omit the cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Savory Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 370mg
Keywords: sweet potato and kale frittata, healthy breakfast, egg recipe, brunch ideas, meal prep breakfast
