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Sweet Potato

Sweet Potato Kale Frittata

This Sweet Potato Kale Fritata is delicious and easy frittata that is perfect for breakfast, lunch, or dinner.
The sweet potato or sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens.
A single sweet potato can contain 769 percent of the amount of Vitamin A you need to consume daily. Vitamin A is great for your vision, bones and skin, and helps strengthen your immune system.
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast
Cuisine Asian
Servings 6
Calories 271 kcal


  • Pan
  • Bowl
  • Tablespoon


  • 6 large eggs
  • 1 c. half-and-half
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground pepper
  • 2 c. sweet potatoes
  • 2 tbsp. olive oil
  • 2 c. firmly packed chopped kale
  • 1/2 small red onion
  • 2 clove garlic
  • 3 oz. goat cheese


  • In a bowl beat the egg with salt and pepper. In a pan sautee sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese. Then in a pre heated oven over 350 degrees bake the mixture until it set.