Roasted Sweet Potato Kale Frittata
User Reviews
4.4
Roasted Sweet Potato Kale Frittata
Description
The Roasted Sweet Potato Kale Frittata starts with sweet potato chunks roasted until tender and lightly browned. Onions and garlic are sautéed until golden, then kale and thyme are added to wilt slightly before combining with the roasted sweet potatoes. Beaten eggs seasoned with sea salt are poured over the vegetables in an ovenproof skillet, ensuring the mixture evenly covers the ingredients. Soft goat cheese is crumbled over the top, providing creamy tang and richness that melts slightly during baking.
Baked at 375°F until the center sets and the top becomes lightly golden, the frittata offers a firm yet tender bite with savory notes from the kale and herbs. The finishing touch is fresh thyme scattered for aroma. This dish pairs well with a touch of hot sauce if desired to add brightness and heat.
The frittata serves well warm, making it suitable for breakfast or a light meal loaded with vegetables and protein.
Ingredients
- 3 teaspoons avocado oil divided, or olive oil
- 1/2 cup red onion sliced or chopped
- 1 clove garlic minced
- 1 1/2 cups kale chopped, de-stemmed
- 1 Tablespoon thyme plus more for topping, fresh
- 8 egg
- 1/4 teaspoon salt sea salt
- 2 ounces soft goat cheese
- 2 cups sweet potato chopped into bite-size pieces
- hot sauce for topping
Instructions
- Preheat oven: Preheat the oven to 375ºF.
- Roast sweet potatoes: Spread chopped sweet potatoes on a baking sheet with 1 teaspoon of oil. Toss and then roast for about 20 minutes or until tender.
- Sauté veggies: In the meantime, melt remaining 2 teaspoons oil in an ovenproof skillet over medium heat. Add the onion and garlic and sauté until tender and golden, 8 to 10 minutes. Add the kale and thyme cook for another minute, until kale has just wilted. Remove from heat and add roasted sweet potatoes once they're done.
- Beat eggs: Crack the eggs into a large bowl, add the salt and beat well with a fork.
- Add to skillet: Pour the beaten eggs into the skillet and use the fork to press the vegetables down into the egg mixture so that the eggs cover the veggies completely. Crumble the goat cheese over the top, then place the pan in the oven and bake until the center is set and lightly golden, 10 to 15 minutes.
- Serve: Cut into wedges and serve warm with a sprinkle of fresh thyme. I also like adding a drizzle of hot sauce on top!
- Store: Frittata will keep in the fridge for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1/4 of the frittata | |
| Calories | 285kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 370mg | 123% |
| Sodium | 338mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
