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Kale and Goat Cheese Frittata
with roasted beets / sweet potatoes

Active: 30 minTotal: 1 hr
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Packed with protein, hearty greens, and creamy goat cheese, this frittata is both filling and beautiful! The roasted beets and sweet potatoes on the side give this meal the perfect taste of fall.



Roasted Beets and Sweet Potatoes:
  • Sweet potatoes - 1 lb, peeled and cubed
  • Beets - 4
  • Foil - for cooking
  • Oil, olive - 1 Tbsp
Kale and Goat Cheese Frittata:
  • Shallots - 2 cloves, chopped
  • Kale, any type - 4 oz, stems removed; chopped (sub baby kale)
  • Eggs - 6
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Cheese, goat - 4 oz (sub feta)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Sweet potatoes / Shallots - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed and store separately. (Can be done up to 5 days ahead)
  2. Kale - Remove stems and chop leaves. (Skip this step if using baby kale.) (Can be done up to 3 days ahead)
  3. Eggs - Whisk eggs with salt and pepper.


  1. Heat oven to 425F / 218C.
  2. Scrub and trim ends off beets, place into a baking dish, and fill with about 1/2” / 1.3 cm of water. Cover with foil and roast for 45 to 60 minutes, depending on size of beets.
  3. When beets are about halfway through cooking, toss sweet potatoes with olive oil and some salt. Spread out onto a sheet pan and roast until tender, 25 to 30 minutes.
  4. Heat a 10.5” to 12” / 26 cm to 30 cm skillet over medium-high heat. Add cooking oil and then shallots. Saute until shallots are tender, ~2 minutes. Add kale and saute until wilted, 1 to 3 minutes more.
  5. Pour in eggs and crumble goat cheese over top. Stir until ingredients are all mixed through and then transfer to the oven.
  6. Bake frittata for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
  7. When beets are tender, peel skin off the side of beets with a spoon and chop into bite-sized pieces.
  8. Toss beets with sweet potatoes and season with some salt and pepper.
  9. Slice frittata. Serve with sweet potatoes and beets on the side. Enjoy!

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This meal has 21 reviews

My family LOVED this meal! We will make again for sure.

By: Stephanie
Posted: Dec 10, 2018
Diet: Original

I’ve never made a frittata before, but now I have! It’s so tasty! The pan I had made it too thin, so I made a quick decision and transferred it to a non-stick bread pan that I had. It turned out the perfect thickness! I love how Cooksmarts has taught me to think and improvise! The beets and potatoes took me a long time to make, so next time I’ll probably just skip them. They’re delicious but good to make on a weekend instead.

By: Amanda
Posted: Nov 30, 2018
Diet: Vegetarian

My husband commented that it was his new favorite salad. It was just as good or even better than what you can get in a restaurant! It's a new favorite recipe!

By: Catherine
Posted: Nov 29, 2018
Diet: Original

Was not expecting to like this with kale and cold potatoes, but the firmness of the kale went very well with the softness of the sweet potatoes and goat cheese. Yum! Skipped the beets.

By: Sundi
Posted: Nov 25, 2018
Diet: Original

I loved this frittata. I used pre-chopped kale in a bag, so it actually still had some stems, but it gave the frittata some extra texture that I really liked. I couldn't find goat cheese at my local, so I used the feta, and it was amazing. I skipped the side because I hate beets and I'm not a real fan of sweet potatoes either.

By: Chelsea
Posted: Nov 20, 2018
Diet: Vegetarian

Loved the combination of flavors, for an interesting salad! Took a while because of the beets especially — next time I’ll peel & cut the beets before roasting.

By: Cullen
Posted: Nov 16, 2018
Diet: Original