Sweet Potato and Kale Frittata

Sweet Potato and Kale Frittata

Enjoy nature’s health foods with this sweet potato and kale frittata, perfect for a fall brunch gathering or weekday dinner.

  • Yield: 4 servings

  • Prep time: 20 min

  • Cook time: 30 min

  • Total time: 50 min


  • 4 Braswell Family Farms eggs (large)

  • 1 cup half-and-half

  • 1 tsp. kosher salt

  • 1/2 tsp. Freshly ground pepper

  • 2 cups sweet potatoes, diced into bite-size cubes

  • 2 tbsp. olive oil, divided

  • 2 cups firmly packed chopped kale

  • 1/2 small red onion, peeled and diced

  • 2 clove garlic, minced

  • 3 oz. goat cheese


  1. Preheat oven to 350 degrees F. Whisk together eggs, half and half, and salt and set aside.

  2. Warm 1 tablespoon of olive oil in a nonstick skillet. Add in diced sweet potatoes and sauté over medium heat for 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm.

  3. Add remaining 1 tablespoon oil in a 10-inch ovenproof nonstick skillet. Add kale, red onion, and garlic and sauté for 3 to 4 minutes or until kale is wilted and tender; stir in potatoes.

  4. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle with goat cheese.

  5. Bake at 350 degrees F for 10 to 14 minutes or until set.

  6. Serve warm or freeze and reheat!

Recipe adapted from Women’s Day.