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