Best 5 Kale Sweet Potato And Feta Frittata Recipes

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Kale sweet potato and feta frittata is a delicious, healthy, and versatile dish that can be served for breakfast, lunch, or dinner. It is packed with nutritious ingredients, including kale, sweet potatoes, feta cheese, and eggs. This frittata is also easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

Let's cook with our recipes!

SWEET POTATO AND KALE SPANISH FRITTATA



Sweet Potato and Kale Spanish Frittata image

Provided by Giada De Laurentiis

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

1/4 cup olive oil
1 sweet potato, peeled, halved and sliced into half moons
1/2 onion, sliced thin
1 teaspoon kosher salt
5 leaves Tuscan kale, chopped
8 large eggs, beaten
1 1/4 cups shredded smoked mozzarella

Steps:

  • Preheat the broiler to high.
  • Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
  • Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.

SWEET POTATO, KALE AND FETA MUFFINS



Sweet Potato, Kale and Feta Muffins image

What a hearty way to start your day: warm muffins stuffed with roasted sweet potatoes, baby kale and feta cheese. Make them ahead, heat them up, and save yourself precious minutes in the morning.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 13

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
1 tablespoon olive oil
2 eggs
1/3 cup butter, melted
1/2 cup milk
1 1/2 cups Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups baby kale or baby spinach, coarsely chopped
3/4 cup crumbled feta cheese
1/2 cup shredded Gruyère cheese (2 oz)

Steps:

  • Heat oven to 400°F. Toss sweet potatoes with oil. Place in single layer on 15x10x1-inch pan.
  • Bake 20 to 25 minutes or until tender, stirring after 10 minutes. Cool completely, about 20 minutes.
  • Spray 12 regular-size muffin cups with cooking spray. In large bowl, beat eggs, melted butter and milk with whisk until well blended. Add flour, brown sugar, baking powder, sea salt and pepper; stir with spoon just until dry ingredients are moistened. Stir in sweet potatoes, kale and cheeses. Divide batter evenly among muffin cups, filling each about three-fourths full.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 4 g, TransFat 0 g

FETA & KALE LOADED SWEET POTATO



Feta & kale loaded sweet potato image

Serve up this sweet potato packed with feta, chickpeas and kale for a healthy lunch. Topped with pumpkin seeds, it delivers three of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 11

2 sweet potatoes
chickpeas , drained
1 red onion , thinly sliced
2tbsp red wine vinegar
30g feta , cut into small cubes
1 tsp caster sugar
1tbsp olive oil
chilli flakes
100g kale
1tbsp pumpkin seeds , toasted
rocket

Steps:

  • Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put them in a roasting tin and roast for 40 mins. Add the chickpeas to the tray, then roast for 10 mins more, until the potatoes are completely tender and the chickpeas have crisped a little.
  • Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quick pickle. In another bowl, marinate the feta with the oil and chilli flakes.
  • When the potatoes are nearly cooked, cook the kale in a pan with 50ml water for 3 mins until wilted, then season to taste. Halve the potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side.

Nutrition Facts : Calories 422 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium

SWEET POTATO AND KALE FRITTATA



Sweet Potato and Kale Frittata image

Pack your breakfast frittata with good-for-you ingredients like sweet potatoes and chopped kale. Sprinkle on your favorite cheese for extra flavor.

Categories     Breakfast

Time 1h40m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 1/2 cups diced peeled sweet potato
1 1/2 cups diced cremini or button mushrooms
1 cup diced yellow onion
1/2 cup finely chopped Canadian bacon, thick-cut bacon or pancetta
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped kale, stems removed
8 eggs, beaten
1/2 cup diced or shredded cheese (such as Swiss, Cheddar or Gouda)

Steps:

  • Heat oven to 425°F. Rub olive oil in 12-inch cast-iron or heavy skillet with ovenproof handle.
  • In skillet, combine sweet potato, mushrooms, onion, bacon, rosemary, salt and pepper; toss lightly to mix.
  • Place skillet in hot oven; roast vegetables about 25 minutes, stirring once halfway through roasting.
  • Add kale to top of hot vegetables in skillet; roast 5 minutes or until kale is wilted. Remove from oven. Toss vegetables to mix. Pour beaten eggs over top; sprinkle with cheese. Stir lightly (just enough to distribute eggs among vegetables).
  • Return skillet to oven; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let frittata stand at least 10 minutes before cutting into wedges to serve. Frittata can be served immediately or cooled and served at room temperature.

Nutrition Facts : ServingSize 1 Serving

KALE, SWEET POTATO, AND ONION FRITTATA RECIPE BY TASTY



Kale, Sweet Potato, and Onion Frittata Recipe by Tasty image

Here's what you need: large egg whites, large egg yolk, small sweet potato, water, small yellow onion, extra virgin olive oil, kosher salt, ground pepper, kale leaves, blood orange

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 10

7 large egg whites
large egg yolk
1 small sweet potato, cut in ½-inch (1 cm) cubes
1 cup water
1 small yellow onion, roughly chopped
2 teaspoons extra virgin olive oil
kosher salt, to taste
ground pepper, to taste
2 cups kale leaves, chopped, ribs and stems removed
½ blood orange, or ½ a small navel orange

Steps:

  • Preheat the oven to 450°F (230°C).
  • In a large bowl, beat the egg whites with an electric hand mixer until soft peaks form.
  • Add the egg yolks and gently fold with a rubber spatula until incorporated. Refrigerate while you cook the vegetables.
  • In a large, nonstick, oven-safe skillet, combine the sweet potato and water. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, until the water has evaporated and the sweet potato is soft on the outside, about 8 minutes.
  • Add the onion, olive oil, salt, and pepper. Increase the heat to medium and cook, stirring often, until the onion starts to soften, about 1 minute.
  • Add the chopped kale and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more.
  • Spread the vegetables evenly over the bottom of the skillet, then pour the egg mixture on top and spread in an even layer.
  • Transfer the pan to the oven and bake until the frittata is puffed, cooked through, and very lightly browned on top, 5-6 minutes.
  • Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut in half.
  • Cut the frittata into wedges, then serve with orange slices. Let any leftovers cool completely, then store in an airtight container in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 642 calories, Carbohydrate 64 grams, Fat 27 grams, Fiber 14 grams, Protein 39 grams, Sugar 24 grams

Tips:

  • Use fresh kale, sweet potatoes, and feta cheese. Fresh ingredients will give your frittata the best flavor and texture.
  • Don't overcook the kale and sweet potatoes. They should be tender but still have a little bit of bite to them.
  • Use a good quality olive oil. Olive oil will help to give your frittata a rich flavor and help to prevent it from sticking to the pan.
  • Don't overcrowd the pan. If you overcrowd the pan, the frittata will not cook evenly.
  • Bake the frittata until it is set in the center. A toothpick inserted into the center of the frittata should come out clean.
  • Let the frittata cool for a few minutes before slicing. This will help to prevent it from falling apart.

Conclusion:

This kale, sweet potato, and feta frittata is a delicious and easy-to-make breakfast or brunch dish. It's packed with nutritious ingredients and is sure to please everyone at your table. So next time you're looking for a healthy and satisfying meal, give this frittata a try!

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