Kale and Sweet Potato Frittata


  • 3 tsp olive oil, divided
  • 1/2 cup onion, sliced thin
  • 1 clove garlic, minced
  • 1 1/2 cups kale, stems removed and chopped
  • 1 tbsp fresh thyme, plus more for topping
  • 8 eggs
  • 1/4 teaspoon sea salt
  • 100g soft goat cheese
  • 2 cups sweet potatoes, chopped into 1cm pieces


Preheat oven to 190 C. Spread chopped sweet potatoes on a baking sheet with 1 tsp of oil. Toss and then roast for about 20 minutes or until tender. Melt remaining 2 tsp oil in an ovenproof skillet over medium heat. Add the onion and garlic and sauté until tender and golden. Add the kale and thyme, and cook for another minute. Remove from heat and add roasted sweet potatoes once they’re done. Crack the eggs into a large bowl, add the salt and beat well. Pour the beaten eggs into the skillet and use the fork to press the vegetables down into the egg mixture so that the eggs cover the veggies completely. Crumble the goat cheese over the top, then place the pan in the oven and bake for around 15 minutes, until the centre is set.

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