Inspired living

Kale and Sweet Potato Frittata Recipe

Danielle Minnebo's Kale and Sweet Potato Frittata Recipe

Credit: Danielle Minnebo

This is a fantastic quick dish to have during the week. It provides you with loads of vegetables, complex carbohydrates and a good amount of protein and leftovers are great to have for breakfast the following day.

Serves: 4



  • 2 tbsp olive oil
  • 500g sweet potato, cut into cubes
  • 1 brown onion, chopped
  • 1 red onion, chopped
  • 1 tsp sea salt
  • 1 tsp dried thyme
  • 6 eggs
  • 1 clove garlic, crushed
  • 100g kale leaves
  • 100g goat’s cheese
  1. Preheat oven to 180°C.
  2. Heat olive oil in large fry pan over medium heat. Add sweet potato, onions, sea salt and dried thyme. Cook for 15 mins, stirring constantly allowing onions to caramelise and sweet potato to cook.
  3. Add eggs, garlic and kale leaves to high-powered blender. Blend until smooth and no large chunks of kale are evident.
  4. Pour egg mixture over sweet potato and top with crumbled goat’s cheese. Bake in oven for 30 mins until egg is cooked.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.