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!
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.
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.
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.
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!!!!
- 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.