Baked Veggie Frittata with Kale and Sweet Potato

veggie frittata slie on a plate with a silver fork next to it

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!




  1. 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.
  2. 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.
  3. 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.
  4. Add the sliced kale to the pan with the onions and garlic and cook until wilted, about 1-2 minutes.
  5. Crack the eggs into a medium-size mixing bowl and whisk, add in some salt and pepper to season.
  6. 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
  7. Pour the eggs evenly over the kale and sweet potato. Top with diced red bell pepper, oregano, and the goat cheese.
  8. Bake in the oven for 25-30 minutes, until the edges are starting to get nice and golden brown and the center is firm.
  9. Remove, top with diced chives, slice and serve warm.