Sweet Potato Goat Cheese Frittata

Frittata (baked egg omelette) is one of my favorite brunch/breakfast foods.

This recipe (inspired by Country Living) is my go to for when I have large amounts of spinach or kale that I want to use before it spoils.

Here’s how I make this

Sweet Potato Kale Frittata


  • 6 large eggs (I used pasture raised)
  • 1 tsp coarse kosher salt
  • 0.5 tsp freshly ground pepper
  • 2 cups chopped sweet potatoes
  • 2 tbsp olive oil
  • 2 cup firmly packed chopped kale (I’ve also used spinach and baby kale as substitutes)
  • 1 small red onion (diced)
  • 2 cloves garlic (minced)
  • 3 oz goat cheese (crumbled)
  • optional: chopped fresh basil and thyme to top


  1. Heat oil in a skillet. Cook sweet potato, garlic, and onion in this skillet for 10 minutes. While this is cooking, preheat oven to 350F and whisk together eggs, salt and pepper in a bowl.
  2. After ten minutes add kale to skillet and cook for 3-4 minutes until kale is wilted. Pour egg mixture evenly over vegetables, cook 3 more minutes. Sprinkle egg mixture with goat cheese
  3. Bake at 350F 10-14 minutes or until set.
  4. Optional (top with freshly chopped basil and thyme for a fresh herb kick)

Hope you enjoy and let me know if you #ahavabite by commenting on this post or messaging/tagging me on instagram


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