This Sweet Potato Frittata is loaded with good-for-you ingredients like eggs, kale and sweet potatoes. It’s a hearty and healthy make ahead breakfast option so breakfast is ready for you in the morning! 

Boy oh boy do I love eggs for breakfast, and this sweet potato frittata has been on repeat lately. 

Having breakfast already prepped in the morning is huge, in my opinion. Even though cooking eggs and toast doesn’t take long, having this frittata in the fridge makes mornings that much easier.

I love my Instant Pot boiled eggs and this single serve chickpea breakfast skillet for that reason too: they’re quick and can easily be made in advance. 

Recipe features

• It’s naturally gluten free, and can easily be made dairy-free, paleo and/or whole30.
• Loaded with veggies, so it’s a healthy, protein-packed breakfast or brunch option.
• Made without a crust, so it’s even quicker to prepare. 

Ingredients

Bacon – As is the case with most recipes, bacon adds a ton of flavor to this frittata. Ground chicken sausage is another good option! 

Shallot – Or sub green onion or minced yellow onion. 

Sweet potato – My favorite potato to use in any sort of egg dish! It’s hearty and healthy, but of course russet potatoes or gold potatoes work as well. 

Kale – I love finding uses for kale (like in my spicy sausage potato soup), but spinach is another good option. 

Eggs – The key ingredient and the base of this recipe. 

Milk – Any kind (I used oat milk). 

Feta cheese – Optional; can omit if if you want these to be dairy-free, or you could use shredded cheddar cheese instead.

Instructions

Step 1: Cook the bacon. Start by cooking the bacon in an oven-safe skillet over medium heat until crispy, then remove with a slotted spoon and reserve one tablespoon of the bacon grease. 

Step 2: Sauté the vegetables. Add the shallot and sweet potato and cook for 3-4 minutes, then add the kale and HALF of the bacon back in and cook for 1-2 minutes. 

Step 3: Add the eggs. In a large bowl, whisk the eggs, milk, salt, and pepper together. Pour the egg mixture into the skillet, then sprinkle the remaining bacon and feta on top. 

Step 4: Bake. Cook the frittata on the stove for 3-4 minutes until the edges have set, then transfer to the oven and bake at 350° F for 15-20 minutes. 

Tips

• I prefer to use a cast iron skillet for frittatas, but any kind of oven-safe pan works.
• Enjoy this frittata on its own, or alongside my breakfast potatoes or apple chicken sausage. 

Variations

• Instead of sweet potato and kale, you could try using butternut squash and spinach for a similar vibe. 
• Want to bulk this up even more? Add sliced grape tomatoes and/or mushrooms into the mix, and top it with sliced avocado for healthy fats.
• Sprinkle the finished frittata with fresh herbs like chives, green onion or fresh thyme. 

Storage

Refrigerator: Store leftovers in a sealed container in the fridge for up to 4 days. 

Freezer: To freeze, wait for the frittata to cool, then slice it and wrap each piece individually tightly with plastic wrap. Thaw in the refrigerator overnight before serving, and reheat in the microwave.  

More breakfast recipes

• Blueberry Baked Oatmeal
• Breakfast Hash
• Protein Pancakes 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!