Sweet Potato & Kale Frittata - Helping Bodies Heal

Sweet Potato & Kale Frittata

I enjoy a good frittata like anyone else — endlessly versatile, serves many and pretty darn easy to make.  Before my journey to better health, I could’ve never imagined one WITHOUT cheese!   I mean, what are eggs without cheese right?!

Until I met this frittata!

At the first bite I was in love and any thoughts of cheese ceased to exist.  It’s so full of flavor the cheese isn’t missed one bit.

Try it out — with the ingredients listed below or switch things up with what you have on hand!

  • 8 pasture-raised eggs
  • ¼ red onion, sliced
  • ½ large sweet potato, grated
  • 3 cloves of garlic, minced
  • ½ red bell pepper, diced
  • 1.5 cups of tuscan kale, finely chopped
  • 2 tablespoons of fresh basil, sliced into thin ribbons
  • 1 teaspoon sea salt
  • 1 tablespoon coconut oil
  • ½ tablespoon extra virgin olive oil
  • black pepper to taste
  1. Pre-heat oven to broil
  2. In cast- iron skillet, over medium heat add the oils, garlic and red onion. Allow to cook for 2-3 minutes, until aromatic.
  3. Add the sweet potato, red bell pepper and sauté for 2-3 minutes. Season with sea salt and fresh black pepper. Add in the kale and allow to wilt and cook down some before adding in the basil.
  4. In a large mixing bowl whisk together the eggs and add them to the cast iron pan and allow to cook for 1-2 minutes.
  5. Place the skillet under the broiler and cook for 3-4 minutes or until the top is golden brown and the center is set.
  6. Remove skillet from broiler and remove the frittata using a spatula and cut into 8 even slices (or 6 big slices!).
  7. Allow to cool slightly and enjoy!


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