Sweet Potato Kale Frittata

Sweet Potato Kale Frittata

This simple dish packs a nutritional punch:

  • Eggs contain choline, which regulates cardiovascular function, as well as protein and vitamin B-12. Don’t skimp on the yolks–they contain 93% of protein, as well as essential omega-3 fatty acids our bodies can’t produce on their own.
  • Kale is a nutritional powerhouse, containing magnesium, fiber, iron, antioxidants and much more. Kale is great for fighting inflammation, a condition which is the root of most illnesses and conditions, especially in Western society.
  • Sweet potatoes naturally balance blood sugar levels, preventing cravings and mood swings. They also contain tons of fiber, vitamin D and iron. Beta carotene in sweet potatoes converts to vitamin A in your body, which keeps skin clear and vibrant.

Ingredients (serves 2)

4-5 large organic eggs

1 medium shallot

1 large sweet potato

1/2 bunch kale

1/4 cup unsweetened coconut milk

2 T. Earth Balance or organic, grass-fed butter

Sea salt and pepper


Chop sweet potato into cubes (skin on) and parboil for 4-5 minutes, depending on size of cubes. Drain and place on paper towels to absorb excess water. Melt Earth Balance or butter in medium sized skillet on high heat.

Reduce heat to medium and add sliced shallots. The pan should be at a very even, medium heat. Allow shallots to caramelize. Add sweet potatoes and cook until browned. Add kale, removed from stalks and chopped finely. Cook for 5 more minutes, or until kale has wilted.

Crack eggs into medium sized bowl, add unsweetened coconut milk, sea salt and pepper and whisk vigorously. Pour eggs over vegetable mixture in pan. Allow to set for 4-5 minutes, then transfer to oven at 350 degrees until cooked through, yet moist. Use a spatula or rubber scraper around edges of frittata to aid in removal. Depending on size, either side frittata onto a serving platter or invert pan carefully. Slice into wedges and serve