Sweet Potato, Caramelized Onion and Kale Frittata

Sweet Potato, Caramelized Onion and Kale Frittata
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:

    6 - 8


This one-pan dish is packed with nutrients and is perfect for lunch or dinner paired with a leafy green salad.


  • 2 Tbsp. olive oil, divided
  • 1 large sweet potato, peeled and diced small, about 2½-3 cups
  • 1 medium yellow onion, halved and sliced thin root end to tip julienne, about 1½ cups
  • 1 tsp. fresh thyme leaves or ½ teaspoon dried thyme
  • 2 cups baby kale greens or chopped kale leaves with tough stems removed
  • Salt and fresh ground black pepper to taste
  • 8 large organic eggs, beaten
  • 3 oz. bleu cheese or goat cheese crumbles


  1. Preheat the oven to 350°F.
  2. Heat 1 tablespoon olive oil in a 10” non-stick skillet with a heavy bottom or a well-seasoned cast iron skillet. Add the sweet potato cubes and sauté until just cooked and slightly browned, about 8-10 minutes over medium-low heat covered, stirring occasionally to cook evenly. Remove from pan and set aside.
  3. Add the remaining tablespoon of olive oil, a pinch of salt and the onions to the pan and cook over medium-low heat, stirring occasionally to caramelize the onions. When the onions are beginning to turn golden, add the thyme and continue to cook until a deep golden color. Add the sweet potatoes and kale to the pan, season with salt and pepper to taste and continue to cook, stirring to wilt the kale and mix evenly.
  4. Pour the beaten eggs evenly over the cooked vegetables, lifting them gently to allow the liquid egg to flow under the vegetables. Continue cooking over medium-low heat lifting the set egg around the edges with a spatula to allow the liquid egg to flow under it and continue this process until there is very little liquid egg in the top center of the pan.
  5. Sprinkle the cheese over the frittata and place pan in the preheated oven for 10 minutes until the eggs are completely set.
  6. Turn the oven to ‘broil’ setting and broil for 1-2 minutes until the cheese is beginning to brown and get bubbly. Remove from oven and allow to cool for 5 minutes before cutting into wedges to serve.
  7. Refrigerate leftovers.
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