sweet potato, kale, and red onion frittata

Sometimes I simply do not feel like making dinner. Especially when the weather is beautiful and all I want to do is curl up on the porch with a good book. Know the feeling?

Well, then this one is for you.

Making breakfast for dinner is a great way to feed your family (and yourself) while saving time to relax and enjoy the night.

In my opinion, frittatas are the easiest of the bunch. You simply choose mix-ins (cheese, veggies, meats), crack and whisk some eggs, and then throw a pan in the oven. It doesn’t get much easier than that—don’t you think?

For the sake of making this meal more dinner-like, I chose a combination of roasted sweet potato, kale, and red onion. You can’t go wrong with sweet potato and the kale gives this dish a nice nutritional punch.

The addition of sweet potato was actually a spur of the moment decision. I had a container full of leftover roasted sweet potato staring at me from the refrigerator—so rather than throw it out, I decided to make an interesting frittata base.

I sprayed a round baking dish with extra virgin olive oil and then layered the sweet potatoes to cover most of the bottom.

I would have preferred the potatoes to cover the entire bottom, however, roasting more sweet potatoes would have required more time. Extra time would have defeated the purpose of making a quick and easy meal, so I just left it as is.

Next up? Loads of baby kale.

And a layer of thinly sliced red onion.

Finally, I covered the layers with a mixture of 5 eggs, 4 egg whites, sea salt, freshly ground pepper, and dried parsley. Then I baked the frittata for about 30 minutes at 375 degrees.


It came out delicious. And I had plenty of time left for lounging on the porch. Goal achieved.


Sweet Potato, Kale, and Red Onion Frittata

1 sweet potato (sliced into rounds and roasted at 425 for 20 minutes)
2 C. baby kale (or spinach)
1/2 a red onion (thinly sliced)
5 eggs
4 egg whites
salt & pepper
1 T. dried parsley


1. Wash and slice the sweet potato. Toss in olive oil and sea salt and roast (at 375 degrees) on a cookie sheet for roughly 20 minutes. Alternatively, use a veggie that doesn’t require preparation.

2. Preheat the oven to 375 degrees.

3. Spritz a round baking dish with nonstick cooking spray.

4. Layer vegetables in the dish – sweet potato, kale, and then red onion.

5. Whisk together 5 eggs, 4 egg whites, sea salt, pepper, and dried parsley.

6. Pour the egg mixture over the vegetables and bake until firm to the touch (roughly 30 minutes).

7. Enjoy with toast and fruit for a complete meal!

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