Fat Loss · Nutrition · Recipes

Sweet Potato Kale Frittata

by Jaime Benko

As we move into the cold January month, add this hearty breakfast recipe to your meal prep to keep you feeling warm and energized.

sweet potato kale frittata (1)


  • 300 grams sweet potato or about 1 1/3 cup
  • 1 tsp parsley
  • 1 tsp oregano
  • 1/4 tsp salt and pepper
  • 1/2 tsp olive oil
  • 75 grams kale or about 1 cup
  • 10 grams onion (optional)
  • 2 eggs
  • 2 cups egg white
  • dash of salt


  1. Preheat oven to 350F
  2. Start by cooking the sweet potatoes. Chop into medium pieces and place in non-stick frying pan over medium-high heat with 1 cup of water. Sprinkle with spices and continue to cook for at least 15 minutes or until the potatoes are tender and all the liquid is gone. This recipe works really well with any leftover sweet potato you may have.
  3. Turn heat down to medium and add in the oil, kale and onions. Fry for 2 minutes.
  4. Whisk together the eggs and egg whites in a medium sized bowl
  5. Pour eggs over the vegetables and stir lightly with a spatula. Cook for 1 minute
  6. Add frying pan to oven and cook for 10-12 minutes until middle is no longer jiggly. Remove from oven and use a spatula to carefully run along the edge and bottom. Slide frittata onto a plate or cutting board. Slice and enjoy!
  7. This is a great recipe to add to your meal prep and have throughout the week. You should be able to do 2 frying pans at once in the oven.


sweet potato kale frittata (7)

Servings: 4

Nutrition (per serving):

  • 171 calories
  • 3.4 g total fat
  • 17.7 g carbohydrates
  • 2.8 g fiber
  • 4.6 g sugar
  • 18 g protein



Related Recipes:

Smoked Salmon Pumpernickel Bread Breakfast Pudding

Fall Squash Bake

Oat Chia Waffle or Pancake (#pancakeswithdrake)

5 thoughts on “Sweet Potato Kale Frittata

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