Spiralized Sweet Potato, Kale and Goat Cheese Frittata Recipe with Lemon-Arugula Salad

Spiralized Sweet Potato, Kale and Goat Cheese Frittata Recipe with Lemon-Arugula Salad

I collaborated with Crate & Barrel to style a brunch with my girlfriends and make a healthy spiralized dish!

Since I could eat a frittata for breakfast, lunch, and dinner, I figured it was the perfect one to share – especially on a gorgeous pan like the one I used for this day.

And of course, my friends rarely say no to the question, “Want to come over to eat?”

Spiralized Sweet Potato, Kale and Goat Cheese Frittata Recipe with Lemon-Arugula Salad

Brunch is one of my favorite meals to entertain with. No one is ever in a rush – it’s the exact opposite. Brunch can become the only thing you do that whole day and you’ll consider it an eventful day!

Brunch is festive and a way to pack in two meals in one, which is… awesome.

For this collaboration with C&B, I made one of my favorite types of frittatas: with goat cheese and sweet potatoes. You cannot go wrong with that combination and this frittata is packed with flavor and protein. I love roasting sweet potatoes in the frittata, because the roasting brings out their sweetness and paired with the goat cheese, well, it’s an undeniably delicious combination.

Spiralized Sweet Potato, Kale and Goat Cheese Frittata Recipe with Lemon-Arugula Salad

Spiralized Sweet Potato, Kale and Goat Cheese Frittata Recipe with Lemon-Arugula Salad

My sister, one of her friends and my best friend Cassidy came over to join me for brunch. I had my favorite types of mimosas ready – grapefruit juice and champagne with raspberries. Adding fruit to mimosas is colorful and shows your guests that you care (because you took the time to pop a couple raspberries in their drink!)

I dream of the day when I have an apartment or home large enough to have a proper kitchen and a dining table. I’ll have place settings, matching serving ware, gorgeous flowers, and be able to work in the kitchen and serve in a separate room, instead of doing it all in one cramped space.

For now, it’s my kitchen island and the couch. #entrepreneurproblems #pleasebuymoreinspiralizers #kthanks

Head on over to the Crate & Barrel blog to see my tips on how to throw a brunch!

And here’s a cute one of me and my younger sister, Felicia:

Spiralized Sweet Potato, Kale and Goat Cheese Frittata Recipe with Lemon-Arugula Salad

This post is sponsored by Crate and Barrel. They provided me with the products listed within this post.


Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


a bit about my style journey


Serves 4-6

Spiralized Sweet Potato, Kale and Goat Cheese Frittata Recipe with Lemon-Arugula Salad

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • For the frittata and salad:
  • 1 tablespoon extra virgin olive oil
  • 2-3 cups chopped kale
  • ¼ teaspoon red pepper flakes
  • salt and pepper, to taste
  • 1 medium sweet potato, peeled, spiralized with the spaghetti blade
  • 8 large eggs, beaten
  • ¼ cup crumbled goat cheese
  • 5oz baby arugula
  • For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey
  • salt and pepper, to taste


  1. Preheat the oven to 425 degrees.
  2. Heat half of the oil in a 10” oven-safe skillet over medium-high heat. Once oil is shimmering, add the kale and red pepper flakes and season with salt and pepper. Cook for 3 to 5 minutes or until kale is mostly wilted. Transfer the kale to a plate and set aside.
  3. Then, in the same skillet, add in the remaining oil and once shimmering, add the sweet potato noodles and season with salt and pepper. Toss and cook for 7 to 10 minutes or until noodles are mostly wilted. Then, sprinkle over with kale, spreading everything around evenly in the skillet.
  4. Pour the eggs evenly over the frittata and season with pepper. Let cook for 2 minutes or until eggs set on the bottom. Place the goat cheese on top of the frittata, pushing in the crumbles of goat cheese so they are more submerged in the eggs.
  5. Bake the frittata in the oven for 10 to 15 minutes or until eggs are cooked through and edges are lightly brown. When pierced with a toothpick, the toothpick should come out clean. Remove from the oven and divide into four to six slices.
  6. While the frittata cooks, prepare the salad. Place all of the ingredients for the dressing into a bowl and whisk together. Taste and adjust to your preferences. Place all of the arugula in a large bowl, pour in the dressing and toss to combine.
  7. Serve each slice of frittata with about 1 cup of arugula per four servings.


  1. can I tell you how much we really enjoyed the sweet potato carbonara. It was so enjoyable. I am not a fan of sweet potatoes because they are too sweet for me, but this recipe was really great. My husband, who is a pasta hound loved it as well. It is in our list of "repeats". Thankyou!
  2. I don't know how you keep coming up with so many great recipe ideas. Love the photo with your sister.
  3. I would love the nutritional information for this fritattata.
  4. Am I missing something - where's the actual recipe?! I've looked this page over a half dozen times and must be missing the link......
  5. Ooooh, this one looks DELISH. Also, I am *so* trying this mimosa. And you and your little sis are both so pretty. :)
  6. Jenny Mayo :
    I made this frittata for friends over the weekend and it was a hit! Had some sweet potato left over, so I made some sweet potato waffles on the side too. :) It was pretty decadent. Thanks for making me look good.
  7. Cynthia Garofalo :
    Hi Ali I am a recent "spiralizer" and just made this kale and sweet potato frittata. It was absolutely delicious. I even had some Perseco and orange juice in the fridge and had that too! The only difference is I added garlic and chopped onion to the kale and oh yes I didn't have goat cheese so topped it with aged Canadian Cheddar. This shows what a versatile dish this is and can even be done for supper. I am always so leery when I try new recipes but this was definitely a keeper. Thanks Ali and I am looking forward to trying more of your spiralizing recipes.
  8. Can this fritatta be frozen? I am thinking it might make a good work lunch!
    • Hi Nicole! Not sure about frozen, but I made half a recipe last night and then reheated it this morning- it was delicious! Good luck!
  9. Made this last night for an on the go breakfast this morning. It reheated beautifully and was delicious!! Thanks so much!
  10. Do you think this would be possible to make the night before and re-heat the day of? How would you suggest reheating? Thanks


  1. […] for brunch. Plus, I have so many great recipes that are crowd pleasures (like today’s bake or this frittata), so why not have friends over to […]
  2. […] Spiralized Sweet Potato, Kale, and Goat Cheese Frittata with Lemon-Arugula Salad […]

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