Sweet Potato Kale Frittata

Makes 4 servings

This dish gathers another team of superfoods that’s sure to wow your family and friends. Combining the insane health benefits of both sweet potatoes and kale, the recipe is relatively simple and tastes incredible. The goat cheese and eggs tie the dish together, making this one-skillet meal an incredible weekend dinner. The ingredients aren’t anything exotic, so you shouldn’t have a tough time finding what you need at the local grocery store or market. Even better, slices of this frittata make great school and work lunches when packaged individually—that is, if you don’t eat it all the first night!



6 large eggs
1 cup half-and-half cream
1 tsp. salt
1½ tsp. ground pepper
2 tbsp. olive oil, divided
2 cups sweet potatoes, chopped
2 cups chopped kale
½ small red onion, chopped
2 cloves garlic, minced
3 oz. goat cheese



1. Preheat the oven to 350°F.
2. In a medium bowl, beat the eggs together with the half-and-half, salt and pepper.
3. Heat 1 tablespoon of oil in a 10-inch skillet over medium heat. Add sweet potatoes and sauté for 8–10 minutes or until the potatoes begin to turn tender and golden; remove and keep warm.
4. Add the remaining 1 tablespoon of oil to the skillet, then add kale, onions and garlic and sauté for 3–4 minutes, or until the kale is wilted and softened. Stir in potatoes. Pour the egg mixture evenly over the vegetables and cook for another 3 minutes. Sprinkle the egg mixture with goat cheese.
5. Transfer to the oven and bake for 10–14 minutes or until the eggs are fully cooked throughout. Let sit for 5 minutes and serve.



Calories 340
Total Fat 30g (38%)
Saturated Fat 8g (40%)
Trans Fat 0.003g
Total Carbohydrate 25g (9%)
Dietary Fiber 4g (14%)
Total Sugars 8g
Includes 0g Added Sugars (0%)
Cholesterol 265mg (88%)
Sodium 900mg (39%)
Protein 28g (56%)
Vitamin D 4mcg (20%)
Calcium 206mg (15%)
Iron 2.9mg (15%)
Potassium 693mg (15%)
Phosphorus (30%)


This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook  here >>


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