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This easy to make baked veggie frittata with kale and sweet potato is the perfect light breakfast for any busy morning. Perfectly sauteed kale and onions mixed with tender roasted sweet potatoes and creamy goat cheese all baked with protein-packed, fluffy eggs. A nutritious + crazy delicious breakfast frittata you have to try!
It’s a happy day any day I get to eat some eggs for breakfast, lunch or dinner. Eggs are a staple in our house and this simple Baked Veggie Frittata is literally one of the easiest breakfasts or even dinners to make.
The sweetness from the potato matched with the crispy kale, onions, soft eggs and cheese is a perfect match of flavors. It’s great for leftovers as well since it reheats quickly and tastes just as good. Maybe even better the next day!
You can even prep everything in advance for an even easier make-ahead meal. Love it! I also am loving these mini crustless broccoli cheddar quiche and these veggie egg white bites.
Why you will love this recipe
- Super simple, make-ahead meal everyone will love
- Full of delicious veggies like kale and sweet potato
- Hints of creamy goat cheese that are like a little surprise in every bite
- Packed with protein, healthy fat, and essential vitamins
- A meal you can make for breakfast, lunch, or dinner
So what about eggs? Are they good for you?
Here is what I have learned about eggs over the past few years as I have gone strictly vegan for over a year, been vegetarian, pescatarian, all of the things. Number one lesson learned: eliminating entire food groups from my diet did not work for my body.
Eggs are a great source of protein, very versatile and are vegetarian and gluten-free which is a bonus. They contain mostly protein and good fat and can be used in so many, many ways.
Check out this cool article I found about the benefits of eating eggs.
So, yes, in my opinion, eggs are good for you and they are delicious and versatile and full of key nutrition our bodies need.
Ingredients to make this baked veggie frittata
How to make a baked veggie frittata
1.Preheat the oven to 425 F degrees and spray a baking sheet with cooking spray.
2. Place the diced sweet potatoes into a medium-size mixing bowl, drizzle them with olive oil and season with salt and pepper and toss.
3. Spread the sweet potatoes onto the baking sheet in a single layer and bake for 20-25 minutes, until tender and slightly crispy.
Place diced sweet potato into a bowl, drizzle with olive oil and season with salt and pepper 
Place seasoned potatoes in a single layer onto a sprayed baking sheet
While the potatoes are baking, you can prep the rest of the ingredients.
4. Heat up a skillet with olive oil to medium-high heat and add in the diced onion. Sautee for 2-3 minutes then add in the garlic and cook for 1 minute.
5. Then toss in the sliced kale and cook until wilted, about 1-2 minutes.
Sauté the onions and garlic Add in the kale and cook until wilted
6. Crack the eggs and whisk well. Season with salt and pepper.
7. Once the sweet potatoes are done roasting, add them to the pan with the kale and onions and spread them out in the bottom of the pan.
Whisk the eggs and season them with salt and pepper 
Lay the sweet potatoes in the pan with the kale and onion so they cover the bottom of the pan
8. Pour the whisked eggs into the pan with the veggies and spread them out so they cover all the veggies.
9. Spread the egg evenly in the pan and top with crumbled goat cheese. You can also add in extras like diced red bell peppers or chili peppers.
10. Bake in the 400 F degree oven for 20-25 minutes until nice and golden brown around the edges and firm in the middle. Remove, let cool, slice and serve warm.
Slice, top with diced chives and serve warm. So ridiculously good!!!!
Recipe tips
- Dice the veggies small and thinly slice the kale so it cooks evenly. You can switch up the veggies and use spinach, roasted butternut squash, or even diced steamed broccoli.
- Use large, good quality eggs.
- To make this recipe ahead: Cook the sweet potatoes, saute the kale, onions, and garlic, and whisk the eggs. Store everything in separate airtight containers and assemble and bake the next day.
- Serve nice and warm since this is best if eaten warm and not cold. To reheat: Place in microwave for 45 seconds on high for 1 slice.
Did you try this recipe? If you did, then please leave a rating and comment below.
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Baked Veggie Frittata with Kale and Sweet Potato
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 people 1x
- Diet: Gluten Free
Description
This easy to make baked veggie frittata with kale and sweet potato is the perfect light breakfast for any busy morning. Perfectly sauteed kale and onions mixed with tender roasted sweet potatoes and creamy goat cheese all baked with protein-packed, fluffy eggs. A nutritious + crazy delicious breakfast frittata you have to try!
Ingredients
- 2 medium sweet potatoes diced (about 2 cups)
- 1 tablespoon olive oil
- Salt and pepper
- 1/3 cup diced purple onion
- 2 cloves of garlic (minced)
- 2 cups thinly sliced kale
- 10 large eggs
- 1/4 cup softened goat cheese
- 1/3 cup diced red bell pepper (optional)
- 1 teaspoon dried oregano
- 2 tablespoons fresh chives (minced)
Instructions
- Preheat the oven to 400 F degrees and spray a baking sheet with cooking spray. Place the sweet potato into a medium-size mixing bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss.
- Lay the seasoned sweet potato onto the baking sheet in a single layer and bake for 20-25 minutes until tender and slightly golden brown.
- While the sweet potatoes are roasting, you can prep the rest of the ingredients. Heat up the skillet you want to cook the frittata in to medium-high heat and pour in 1 tablespoon olive oil. Once hot, add the diced onion and cook for 2-3 minutes until it is starting to turn brown and translucent. Then add in the minced garlic, stir and cook for 1 more minute.
- Add the sliced kale to the pan with the onions and garlic and cook until wilted, about 1-2 minutes.
- Crack the eggs into a medium-size mixing bowl and whisk, add in some salt and pepper to season.
- Once the sweet potatoes are done cooking, add them to the pan with the kale and onions and spread out the veggies so they cover the bottom of the pan
- Pour the eggs evenly over the kale and sweet potato. Top with diced red bell pepper, oregano, and the goat cheese.
- Bake in the oven for 25-30 minutes, until the edges are starting to get nice and golden brown and the center is firm.
- Remove, top with diced chives, slice and serve warm.
Notes
- Dice the veggies small and thinly slice the kale so it cooks evenly. You can switch up the veggies and use spinach, roasted butternut squash, or even diced steamed broccoli.
- Use large, good quality eggs.
- To make this recipe ahead: Cook the sweet potatoes, saute the kale, onions, and garlic, and whisk the eggs. Store everything in separate airtight containers and assemble and bake the next day.
- Serve nice and warm since this is best if eaten warm and not cold. To reheat: Place in microwave for 45 seconds on high for 1 slice.
- Category: Breakfast
- Method: baked
- Cuisine: American
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