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- 1 large sweet potato, peeled and diced - 2 cups kale, stems removed and chopped - 1 small onion, diced - 2 cloves garlic, minced - Fresh parsley, chopped (for garnish) - 6 large eggs - 1/2 cup milk (dairy or plant-based) - 2 tablespoons olive oil - Salt and pepper to taste - 1/4 teaspoon smoked paprika - 1/2 cup crumbled feta cheese {{ingredient_image_1}} First, gather your ingredients. You need: - 1 large sweet potato, peeled and diced - 2 cups kale, stems removed and chopped - 6 large eggs - 1/2 cup milk (dairy or plant-based) - 1 small onion, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - 1/4 teaspoon smoked paprika - Fresh parsley, chopped for garnish Start by peeling and dicing the sweet potato. Chop the kale and onion. Mince the garlic. This step makes cooking easier and faster. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for about five minutes. Stir until the onion turns clear. Next, add the sweet potato. Cook for 10-12 minutes. Stir often to stop it from sticking. The sweet potato should start to soften. Now, add the minced garlic and chopped kale. Cook for another 3-5 minutes. You want the kale to wilt down nicely. This mix will give your frittata great flavor. In a mixing bowl, whisk the eggs and milk together. Add smoked paprika, salt, and pepper. Mix until everything is combined. Pour the egg mixture over the sweet potato and kale in the skillet. Stir gently to mix. If you want to add feta cheese, sprinkle it on top now. Cook on the stovetop for 2-3 minutes. Look for the edges to start setting. Then, transfer the skillet to your preheated oven at 375°F (190°C). Bake for 15-20 minutes. The frittata is done when it is set in the middle and golden on top. Once cooked, let it cool for a few minutes. Garnish with chopped parsley before slicing. Enjoy your nourishing meal! When picking sweet potatoes, look for ones that are firm and smooth. Avoid those with soft spots or cracks. The skin should be a rich orange color. Smaller sweet potatoes often have a sweeter flavor. If you can, choose organic options for better taste and health. To make sure your frittata cooks evenly, cut the sweet potatoes into small, equal pieces. This helps them cook at the same rate. Sauté them until they start to soften before adding other ingredients. Stirring gently can also help the kale and other veggies cook well. This frittata is easy to adjust for different diets. You can use plant-based milk to make it dairy-free. If you want it vegan, swap the eggs for a chickpea flour mix. You can also skip the feta cheese or use a dairy-free version. Feel free to add your favorite veggies to suit your taste. Pro Tips Choose the Right Sweet Potato: Opt for a firm sweet potato that is free of blemishes to ensure even cooking and flavor. Test for Doneness: Insert a toothpick in the center of the frittata; if it comes out clean, it's ready to be taken out of the oven. Customize Your Greens: Feel free to substitute kale with spinach or Swiss chard for a different flavor profile. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven for best texture. {{image_2}} You can mix in various veggies to your frittata. Bell peppers, spinach, or zucchini work great. Just chop them up and add them to your skillet. You can even use leftover veggies from your fridge. This adds color and flavor. Feta cheese is tasty, but you can swap it for other cheeses. Goat cheese gives a tangy flavor. Cheddar offers a rich taste. You can also use dairy-free cheese for a vegan option. Choose what fits your taste and diet. Herbs and spices make your frittata shine. Fresh herbs like basil or thyme add a nice touch. You can also use dried herbs like oregano or rosemary. A sprinkle of red pepper flakes adds heat. Experiment with flavors to find your favorite mix. To store your sweet potato kale frittata, let it cool first. Once it cools, slice it into pieces. Place the slices in an airtight container. Make sure to keep them in the fridge. The frittata will stay fresh for about 3 to 4 days. If you want to freeze your frittata, wait until it cools completely. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer-safe bag or container. Label the bag with the date. Your frittata can last up to 3 months in the freezer. To reheat, take a slice of the frittata from the fridge or freezer. If it’s frozen, let it thaw overnight in the fridge. Preheat your oven to 350°F (175°C). Place the slice on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave. Heat for about 1-2 minutes on high. Enjoy your tasty meal! Yes, you can make this frittata ahead of time. Cook it, let it cool, and store it in the fridge. Cover it well to keep it fresh. You can enjoy it cold or warm it up in the oven. Just heat it at 350°F (175°C) for about 10 minutes. This way, you save time on busy mornings. You will know the frittata is done when it is slightly golden on top and firm in the middle. You can gently shake the skillet. If the center wobbles, it needs more time. The edges should pull away from the skillet. Use a toothpick to check. If it comes out clean, the frittata is ready. This frittata pairs well with many sides. Here are some ideas: - A simple green salad with vinaigrette - Toasted bread or whole-grain toast - Sliced avocado for creaminess - Fresh fruit for a sweet touch - A dollop of yogurt for added richness These sides will make your meal more filling and tasty! In this blog, we covered key aspects of making a tasty sweet potato kale frittata. We discussed fresh ingredients, pantry staples, and optional add-ins for flavor. You learned how to prep, cook, and bake for the best texture. I shared tips on selecting sweet potatoes, achieving even cooking, and customizing for diets. We also explored variations like adding vegetables and cheese alternatives. Finally, I provided storage tips and answered common questions. Enjoy your cooking adventure and feel free to get creative!

Sweet Potato Kale Frittata

A delicious and nutritious frittata made with sweet potatoes, kale, and feta cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 large sweet potato, peeled and diced
  • 2 cups kale, stems removed and chopped
  • 6 large eggs
  • 0.5 cup milk (dairy or plant-based)
  • 0.5 cup crumbled feta cheese (optional)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 0.25 teaspoon smoked paprika
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté until transparent, about 5 minutes.
  • Add the diced sweet potato to the skillet and cook for another 10-12 minutes until they start to soften. Stir occasionally to prevent sticking.
  • Stir in the minced garlic and chopped kale, cooking for an additional 3-5 minutes, until the kale wilts down.
  • In a mixing bowl, whisk together the eggs, milk, smoked paprika, salt, and pepper until combined.
  • Pour the egg mixture over the sweet potato and kale mixture in the skillet, gently stirring to combine.
  • If using, sprinkle the crumbled feta cheese evenly on top.
  • Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.
  • Bake for 15-20 minutes, or until the frittata is set in the middle and slightly golden on top.
  • Remove from the oven, let it cool for a few minutes, and garnish with chopped parsley before slicing.

Notes

Feel free to customize with your favorite vegetables or cheese.
Keyword breakfast, frittata, healthy, kale, sweet potato