Kale and Sweet Potato Frittata

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Two vegetable favourites are paired here in a frittata that’s bursting with colour, flavour, and texture. Crumbled goat cheese adds a creamy tang, but you could substitute any other type of grated or crumbled cheese.

Kale and Sweet Potato Frittata

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Total Time: 30 minutes
Servings: 4
Author: The Cook


  • 1 medium sweet potato, peeled and cut into 1cm cubes or pieces
  • 8 large eggs
  • 1 tablespoon Dijon mustard, divided
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 small onion, diced (about 1 cup)
  • 4 large curly kale leaves, ribs removed, leaves torn into 5 cm pieces
  • ½ cup crumbled goat cheese, about 60g
  • salt and freshly ground black pepper, to taste


  • Preheat oven to 200°C. Place sweet potato pieces in medium microwave-safe bowl. Add ½ cup water, cover, and microwave on high power 5 minutes, or until tender. Drain.
  • Meanwhile, whisk together eggs, mustard, and vinegar; season with salt and pepper, if desired.
  • Coat large ovenproof nonstick skillet with cooking spray. Add oil, and place over medium-high heat. Add onion, and sauté 3 minutes, or until onion begins to soften. Add kale, and cook 2 minutes, or until kale is wilted but still bright green. Add sweet potato, and toss to blend, arranging vegetables over bottom of skillet.
  • Carefully pour eggs over top without displacing vegetables. Cook 3 minutes, or just until bottom of frittata is set.
  • Transfer skillet to oven. Bake 10 minutes, or until frittata is set in centre.
  • Using heat-proof spatula, loosen frittata from skillet, and slide out onto platter. Sprinkle with cheese; let stand 1 to 2 minutes to soften cheese. Cut frittata into 4 wedges, and serve.
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