Kale and Sweet Potato Frittata | New Roots Herbal | Natural Health Products
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Kale and Sweet Potato Frittata


  • 12 eggs
  • 1 sweet potato, roasted
  • 2 cups kale
  • 1 cup cherry tomatoes
  • 1–2 sprigs fresh rosemary
  • ¼ tsp. black pepper


Preheat oven to 375 °F (190 °C) and spray an oven-safe dish with extra virgin olive oil.

Remove kale leaves from stem, and cut into bite-size pieces. Slice your cherry tomatoes in half, and remove rosemary from stem. Set aside.

In a medium bowl, mash the sweet potato. Add eggs and mix well. Gently fold in kale, tomatoes, and rosemary.

Pour into oven-safe dish and bake for 40 minutes, or until egg is cooked through.

Serves 6.

Tip: Divide the mixture among 12 muffin tins, and bake for 20 minutes. One muffin makes a great snack, or grab two for breakfast as you’re running out the door!