Sweet Potato, Kale and Goat Cheese Frittata

gluten freevegetarian
Sweet Potato, Kale and Goat Cheese Frittata

A vegetarian and gluten-free frittata made with spiralized sweet potatoes, kale, and goat cheese that’s gluten-free, meal prep friendly, and great to serve to a crowd. 

Sweet Potato, Kale and Goat Cheese Frittata

Sweet Potato, Kale and Goat Cheese Frittata

Whenever I need to entertain a group of people for breakfast or brunch, I make this frittata. It’s my go-to. I even made at at my sister’s bachelorette party, and it was a huge hit. The pillowy goat cheese, sweet potato noodles, and fluffy kale makes every bite flavor and nutrient packed.

Sweet Potato, Kale and Goat Cheese Frittata

The sweet potato noodles gives this frittata a starch that’s nice and filling. Plus, when you serve this frittata, it looks beautiful and colorful – swirly sweet potato noodles popping up at the top and green specks all around from the kale.

I love cooking this frittata until the edges are slightly browned and a little bit crispy, giving this frittata a great texture.

Sweet Potato, Kale and Goat Cheese Frittata

How to reheat a frittata

  • To reheat this frittata, place it in a preheated oven at 400 degrees. Let it cook for 5-10 minutes or until warmed.

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

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Nutritional Information and Recipe

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

Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 cups chopped kale
  • 1 garlic clove minced
  • ¼ teaspoon red pepper flakes
  • salt and pepper to taste
  • 1 medium sweet potato peeled, Blade D, noodles trimmed
  • 10 large eggs beaten
  • ¼ cup crumbled goat cheese

Instructions

  • Preheat the oven to 425 degrees.
  • Heat half of the oil in a 10” oven-safe skillet over medium-high heat. Once oil is shimmering, add the kale and garlic 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.
  • 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.
  • 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.
  • 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.

Sweet Potato, Kale and Goat Cheese Frittata

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16 comments

mavis wade says:
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!
Feisty Eats says:
I don't know how you keep coming up with so many great recipe ideas. Love the photo with your sister.
Dina Kinker says:
I would love the nutritional information for this fritattata.
Amanda says:
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......
Lauren D. says:
You have to click on the link for the Crate and Barrel blog to get it!
Ooooh, this one looks DELISH. Also, I am *so* trying this mimosa. And you and your little sis are both so pretty. :)
Jenny Mayo says:
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.
Cynthia Garofalo says:
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.
Nicole says:
Can this fritatta be frozen? I am thinking it might make a good work lunch!
Jamie says:
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!
Jamie says:
Made this last night for an on the go breakfast this morning. It reheated beautifully and was delicious!! Thanks so much!
Kara says:
Do you think this would be possible to make the night before and re-heat the day of? How would you suggest reheating? Thanks
Anonymous says:
How many peopke is rhis recipe for?

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