Sweet Potato and Kale Frittata

Serves 4


  • 6 large free-range or organic eggs
  • Himalayan salt and freshly ground black pepper to taste
  • 2 cups sweet potatoes, peeled and chopped
  • 2 tbsp extra virgin olive oil
  • 2 cups firmly packed kale, chopped
  • ½ small red onion, thinly sliced
  • 2 garlic cloves, minced
  • 85g fresh ricotta


  1. Preheat oven to 180ºC. Whisk eggs with salt and pepper.
  2. Sauté sweet potatoes in 1 tbsp. oil in an ovenproof saucepan over medium heat for 8-10 minutes or until potatoes are tender and golden; remove and keep warm.
  3. Sauté kale, onion and garlic in remaining oil for 3-4 minutes or until kale is wilted and tender. Stir in potatoes. Pour egg mixture over vegetables and cook for 3 more minutes. Sprinkle egg mixture with ricotta.
  4. Transfer pan to oven and bake at 180 degrees Celsius for 10-14 minutes or until set. Serve and enjoy!
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