Damn Delicious

Sweet Potato Kale Frittata

With caramelized onions, tomatoes, kale and sweet potato goodness topped with melted mozzarella, you’ll want to make this for breakfast every single morning!

Sweet Potato Kale Frittata - Loaded with caramelized onions, tomatoes, kale and sweet potato goodness topped with melted mozzarella!

Taxes. Check.

I finally got my taxes done, 1 week before tax day, which is not really the way I do things. I like to take care of things way in advance, just in case something goes wrong, but that was a little difficult this year.

See, it was my first time filing taxes for blog income and man, is it complicated! I’ve only done the usual W2s from part-time jobs but as a “business owner,” there are 1099s that you need to get from the companies that you worked with and there’s a bunch of things you could write-off so you have to save all sorts of invoices and it’s more beneficial to have an LLC for your business in case you go bankrupt and…well you get it. It’s complicated. Oh and by the way, I finally learned what a “write-off” is, at age 25. Better late than never, right?

Anyway, it’s finally done and done so it’s incredibly liberating to cross that off my list. Whew.

Sweet Potato Kale Frittata - Loaded with caramelized onions, tomatoes, kale and sweet potato goodness topped with melted mozzarella!

Now this frittata.

Frittatas are the best. They’re so easy to make, you can use up any lingering veggies and they’re freezer friendly! Jason raves about the frittatas that I send him off with to San Francisco. Either that or he just loves me too much to say anything bad about them.

No but really, this frittata has definitely become my go-to recipe. Loaded with tons of veggies like kale and sweet potatoes, I wouldn’t mind a slice of this for dinner!

Sweet Potato Kale Frittata

With caramelized onions, tomatoes, kale and sweet potato goodness topped with melted mozzarella, you’ll want to make this for breakfast every single morning!

10 minutes30 minutes

Ingredients:

  • 6 large eggs
  • 2 tablespoons 2% milk
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 sweet potatoes, peeled and diced
  • 1/2 red onion, thinly sliced
  • 2 cups chopped kale
  • 1 cup cherry tomatoes, halved
  • 1/3 cup shredded mozzarella

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine eggs, milk, salt and pepper to taste; set aside.
  3. Heat olive oil in a cast iron skillet over medium high heat . Add garlic and cook until fragrant, about 1-2 minutes. Add potatoes and onion and cook, stirring occasionally, until potatoes have softened and onions have caramelized, about 8-10 minutes. Add kale and cook, stirring occasionally, until wilted, about 2 minutes. Add egg mixture and tomatoes, and cook until the eggs start to set, about 3-4 minutes. Sprinkle with mozzarella.
  4. Place into oven and bake until the top is set and cheese has melted, about 10 minutes.
  5. Cut the frittata into wedges and serve immediately.

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15 comments

  1. I made this today and it turned out really good. I took a few photos for Instagram & I’ll be sure to tag you when I post. Thanks for the recipe

  2. The recipe doesn’t say how much milk to use.

  3. Can you freeze this?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  4. Would it be okay to use soy milk instead of 2% milk?

  5. Can stainless steel pan be used instead ?
    Does pan need to be oiled?

  6. This looks yummy but I’m not a fan of the flavor of even the slightest bit of browned egg (the bottom edge) so I’m thinking I’ll try this in a crust as a quiche. Great photos!

  7. Can you tell me please what this sweet potato frittata is garnished with on the top?
    It looks like roasted red bell pepper. Thx

  8. With an abundance of sweet potatoes and kale from my husbands grocery shopping I went looking for a recipe for dinner. I chose your frittata recipe because it looked great (your photography is beautiful) and we have about 8 boxes of egg whites in the frig. from Costco–another hubbie shopping trip. The recipe was easy and delicious. I did not have onion, but still tasty. Kids wouldn’t try it, ( I had made them a backup) but just as well because my husband and I ate the whole thing! Tonight, I am trying the stuffed red peppers with quinoa…just need to get some of the spices. Thanks for the EASY ( a non cook like me appreciates), delicious, and healthy recipes.

    • You’re very welcome! I’m so glad you had a chance to try the frittata. Let me know how the stuffed bell peppers turns out – that’s one of my favorite healthy recipes!