FOOD FRIDAYS: Roasted Sweet Potato Kale Frittata

Eggs for dinner anyone? This easy frittata is perfect for breakfast but can equally be whipped up for dinner on a busy weeknight. This recipe is packed with veggies, protein and healthy fats and is versatile based on whatever you have in your fridge!

Even better – leftovers can be kept in the fridge and eaten all week long. Try it out this weekend!


  • 3 teaspoons avocado or olive oildivided
  • 1/2 cup red onionsliced or chopped
  • 1 clove of garlicminced
  • 1 1/2 cups de-stemmed kalechopped
  • 1 Tablespoon fresh thymeplus more for topping
  • 8 eggs
  • 1/4 teaspoon sea salt
  • 2 ounces soft goat cheese
  • 2 cups sweet potatoeschopped into bite-size pieces
  • hot saucefor topping


  1. Preheat oven: Preheat the oven to 375ºF.
  2. 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.
  3. Sauté veggies: In the meantime, melt the remaining 2 teaspoons of 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 and cook for another minute, until the kale has just wilted. Remove from heat and add roasted sweet potatoes once they’re done.
  4. Beat eggs: Crack the eggs into a large bowl, add the salt and beat well with a fork.
  5. 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.
  6. Serve: Cut into wedges and serve warm with a sprinkle of fresh thyme. I also like adding a drizzle of hot sauce on top!
  7. Store: Frittata will keep in the fridge for up to 5 days.

Recipe from Eating Bird Food.