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Kale and Sweet Potato Frittata
with red pepper and pepita salad

Active: 30 minTotal: 40 min
20160111 kale sweet potato frittata nm 3.jpg?ixlib=rails 2.1

Tender sweet potatoes and sauteed savory kale balance one another in this quick, weeknight-friendly frittata. Smarts: If making frittatas for more or less than 4 people, try making them in muffin tins (recipe makes 2 muffin-size frittatas per person). Mini frittatas freeze well too!

Ingredients

Servings:
4
Metric
Kale and Sweet Potato Frittata:
  • Onions, red - 1/4, diced
  • Potatoes, sweet - 1 lb, peeled and chopped
  • Kale, large leaves - 2, stems discarded and leaves chopped
  • Eggs - 8, whisked
  • Cheese, monterey jack (sub cheddar) - 6 oz, shredded
  • Salt - 1/2 tsp
  • Pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Sour cream, for serving - 1/4 cup
Romaine Salad with Red Peppers:
  • Bell peppers, red - 1/2, chopped
  • Shallots - 1 clove, diced
  • Lettuce, romaine - 1 head, chopped
  • Vinegar, red or white wine - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Honey - 1 tsp
  • Mayonnaise (opt) - 2 tsp
  • Oil, olive - 2 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Onions / Sweet potatoes / Bell peppers / Shallots - Prep as directed. (Can be done up to 5 days ahead)
  2. Kale - Discard stems and finely chop leaves. (Can be done up to 4 days ahead)
  3. Eggs - Whisk eggs and fold in cheese, salt and black pepper.
  4. Lettuce - Roughly chop.

Make

  1. Heat oven to 425F / 218C.
  2. Place sweet potatoes into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, ~ 3 minutes.
  3. Heat 9” to 10” (22.5 to 25cm) skillet over medium heat (skillet size is based on 4 servings - you may need a smaller or larger skillet if you're customizing). Add cooking oil and then onions to heated oil. Saute until softened, ~3 minutes. Add kale and saute until tender, ~2 minutes more. Add sweet potatoes and stir gently to combine. Season lightly with salt and pepper.
  4. Pour the egg mixture over the veggies. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out clean.
  5. While frittata is baking whisk together shallots, both vinegars, honey, mayonnaise and oil. Season with salt and pepper. Toss vinaigrette with lettuce, bell peppers and pepitas.
  6. Serve frittata warm out of the oven topped with a dollop of sour cream and with salad on the side.
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Reviews

This meal has 85 reviews

Great and Toddler approved! Used baby spinach and baby kale and mixed in sour cream when whipping the eggs. Puffed up perfectly in the oven. Enough leftovers for breakfast. Delish!

By: Catherine
Posted: Oct 24, 2018
Diet: Original

made it with spinach instead of kale, added zucchini and red bell pepper and mixed the sour cream in with the eggs. yummy!

By: Brooke
Posted: Jul 27, 2017
Diet: Original

Delish😋

By: Margo
Posted: Feb 21, 2017
Diet: Paleo

Really enjoyed the sweet potato/kale mix in the frittata, and salad was a good mix too. Omitted the maple syrup and vinegar from the dressing -- just used balsamic and olive oil. With a good balsamic, you don't need to sweeten it up.

By: Sundi
Posted: Jan 15, 2017
Diet: Paleo

Frittata was fantastic! I think better than the sweet potato and spinach one.

By: Elissa
Posted: Jul 30, 2016
Diet: Paleo

I only made the frittata. Very tasty! Made a bunch extra to freeze for breakfasts to bring with me to work. Note to future cooks: if you are making them in a muffin tin, do not overfill with egg. It puffs up and oozes everywhere!

By: Kate
Posted: Mar 26, 2016
Diet: Gluten-free