Sweet Potato Kale Frittata

Why You’ll Love This Recipe

I like how easy this frittata is to put together while still looking and tasting impressive. The roasted sweet potatoes add a natural sweetness, the kale brings freshness, and the feta gives a salty, tangy contrast. I also enjoy that it’s completely customizable — I can toss in other veggies or swap the cheese for whatever I have on hand. It’s great for meal prep or serving a crowd.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8–10 eggs, beaten
1/2 yellow onion, diced
3 cloves garlic, minced
1 sweet potato, chopped into small cubes
1 cup kale, de-stemmed and chopped
1/4 cup feta cheese (or cheese of choice)
Olive oil or avocado oil
Kosher salt and black pepper, to taste
Greek yogurt, optional
Hot sauce, optional

Directions

1. I preheat the oven to 425°F (218°C).

2. I spread the cubed sweet potatoes on a baking sheet, drizzle with oil, season with salt and pepper, and toss to coat. I roast them for 10–12 minutes until tender, then set aside.

3. In an oven-safe skillet, I heat a drizzle of oil over medium heat. I sauté the diced onion and minced garlic for about 5 minutes until soft and fragrant.

4. I add the chopped kale and roasted sweet potatoes, season again with salt and pepper, and cook for another 3–5 minutes.

5. I pour in the beaten eggs, reduce the heat to low, and let the mixture cook without stirring until mostly set but still slightly runny on top, about 15 minutes.

6. I sprinkle feta cheese over the top and place the skillet under the broiler for 2 minutes until golden and fully set.

7. I serve warm, topped with a spoonful of Greek yogurt and a drizzle of hot sauce if I like.

Servings and Timing

This recipe makes 4–6 servings. Prep time is about 10 minutes, cooking time is around 25 minutes, so the total time is 35 minutes.

Variations

I sometimes add chopped spinach, bell peppers, or mushrooms for extra vegetables. If I want it creamier, I mix a splash of milk or cream into the eggs. For a dairy-free version, I skip the cheese or use a plant-based alternative. Smoked paprika or cumin adds a warm flavor boost.

Storage/Reheating

I store leftover frittata in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices in the oven at 325°F or in the microwave for about a minute. It’s also delicious served cold or at room temperature, making it great for packed lunches.

FAQs

Can I make this ahead of time?

Yes, I bake it ahead and reheat individual slices for quick meals.

Can I use different greens?

Yes, spinach, Swiss chard, or arugula all work well instead of kale.

Can I use sweet potato leftovers?

Absolutely — roasted or mashed sweet potatoes blend perfectly into this frittata.

Can I add meat?

Yes, I sometimes add cooked bacon, sausage, or shredded chicken for more protein.

What kind of pan works best?

I prefer a cast-iron skillet since it goes from stovetop to oven easily.

How do I know when it’s done?

The eggs should be set with a slightly golden top — not runny in the middle.

Can I make it dairy-free?

Yes, I skip the cheese and serve it with avocado or a dairy-free yogurt topping.

Can I freeze frittata?

Yes, I freeze slices in airtight containers and thaw overnight before reheating.

Can I make it spicy?

Yes, I add diced jalapeños or a sprinkle of chili flakes for heat.

What can I serve with this frittata?

I like serving it with a side salad, avocado toast, or roasted potatoes.

Conclusion

This sweet potato kale frittata is one of my favorite all-day recipes. I love how it’s packed with flavor, full of nourishing ingredients, and quick to prepare. The combination of roasted vegetables, fluffy eggs, and creamy feta makes it both comforting and wholesome — a perfect meal to enjoy anytime.