Sweet Potato, Kale, and Goat Cheese Frittata
By Maria Lichty
Updated April 14, 2025
Quick Summary
This Sweet Potato, Kale & Goat Cheese Frittata is a deliciously simple one-skillet meal that’s perfect for brunch, lunch, or dinner. Packed with nutritious veggies and creamy goat cheese, it’s a flavorful, gluten-free, and vegetarian-friendly dish that’s easy to make and great for meal prep.
There’s something special about slow mornings—when sunlight spills into the kitchen and you have time to savor a homemade breakfast that feels both wholesome and a little fancy.
That’s where this Sweet Potato, Kale & Goat Cheese Frittata comes in. It’s warm, hearty, and packed with flavor, yet somehow still feels light and nourishing. Perfect for a weekend brunch, meal prep, or even a cozy dinner.
Why This Frittata Works
This dish is a trifecta of textures and flavors:
- Sweet potatoes bring a natural, earthy sweetness and a satisfying bite.
- Kale adds a subtle bitterness and lots of nutrients, while staying tender after a quick sauté.
- Goat cheese delivers creamy tang that melts into the eggs, making each bite feel rich and luxurious.
And the best part? It’s all baked in one skillet, making cleanup a breeze.
This frittata is great for breakfast, lunch, or dinner. It also reheats well, so put the leftovers in the fridge and reheat in the microwave.
This one skillet Sweet Potato, Kale, and Goat Cheese Frittata is one of those recipes that you will keep coming back to! It’s a staple in our house!
Breakfast/Brunch
Sweet Potato, Kale, and Goat Cheese Frittata
Ingredients1x2x3x
- 8 large eggs
- 1/4 cup milk
- 1/8 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and cut into 1/2-inch pieces
- 1/2 red onion diced
- 3 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 6 cups chopped kale, ribs removed
- 1/3 cup crumbled goat cheese
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, beat the eggs and milk together. Season with nutmeg, salt, and pepper, to taste. Set aside.
- Place a large ovenproof skillet over medium high heat, preferably a cast iron skillet. Add the olive oil and heat until hot. Add the sweet potato and onion and cook until tender, about 8-10 minutes. Add the garlic, rosemary, and kale and cook until kale is wilted. Season with salt and black pepper, to taste.
- Remove half of the mixture from the pan and set aside. Pour the egg mixture into the pan, over the sweet potatoes, kale, onion, and garlic. Add the reserved mixture back to the pan, making sure you evenly spread out the ingredients. Cook for 3-4 minutes or until just set. Top with crumbled goat cheese.
- Place the pan into the oven and bake for 8-10 minutes or until eggs are firm and edges are golden brown. Remove from the oven and cut into wedges. Serve immediately.
Nutrition
Have you tried this recipe?
Sweet Potato, Kale, and Goat Cheese Frittata
Recipe from Two Peas and Their Pod
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/8 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and cut into 1/2-inch pieces
- 1/2 red onion diced
- 3 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 6 cups chopped kale, ribs removed
- 1/3 cup crumbled goat cheese
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, beat the eggs and milk together. Season with nutmeg, salt, and pepper, to taste. Set aside.
- Place a large ovenproof skillet over medium high heat, preferably a cast iron skillet. Add the olive oil and heat until hot. Add the sweet potato and onion and cook until tender, about 8-10 minutes. Add the garlic, rosemary, and kale and cook until kale is wilted. Season with salt and black pepper, to taste.
- Remove half of the mixture from the pan and set aside. Pour the egg mixture into the pan, over the sweet potatoes, kale, onion, and garlic. Add the reserved mixture back to the pan, making sure you evenly spread out the ingredients. Cook for 3-4 minutes or until just set. Top with crumbled goat cheese.
- Place the pan into the oven and bake for 8-10 minutes or until eggs are firm and edges are golden brown. Remove from the oven and cut into wedges. Serve immediately.
