Sweet potato and kale frittata

Sweet potato and kale frittata

Total: 25 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / people: 612 kcal
, Fat: 43 g
, Carbohydrate: 28 g
, Protein: 28 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp olive oil
200 g kale, chopped
1 sweet potato (approx. 300 g), quartered lengthwise, thinly sliced
¾ tsp salt
a little pepper


100 g feta, crumbled, 1 tbsp set aside
4 eggs, beaten
1 tbsp olive oil
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How it's done


Heat the oil in a non-stick frying pan. Sauté the kale for approx. 3 mins., add the sweet potato and cook for approx. 2 mins., season.


Mix the vegetables, feta and eggs in a bowl. Heat the oil in the same frying pan. Pour the mixture back into the pan. Cover and leave to solidify over a low heat for approx. 20 mins. Top with the reserved feta.

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