Kale, Sweet Potato & Goat’s Cheese Frittata

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Lunch
Servings 1


  • 1/4 sweet potato cut into 1cm cubes
  • 1/2 tablespoon extra-virgin coconut oil melted
  • 1/3 leek finely sliced
  • 2 mushrooms thinly sliced
  • 1 cup kale stalk removed, finely sliced
  • 2 free range eggs lightly beaten
  • 1 tablespoon full cream milk
  • 25 g hard goat’s cheese crumbled


  • Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6.
  • Spread sweet potato out onto a baking tray and drizzle with half of the oil. Place into the oven and cook for 20 minutes until golden and soft.
  • Heat the remaining oil in a medium skillet. Add leek and mushrooms. Cook for 2 minutes, until softened. Add kale and cook for a further 1 minute or until wilted. Stir through cooked sweet potato.
  • Combine eggs and milk in a bowl. Pour into the pan over the top of the veggies. Sprinkle the goat’s cheese on top. Cook for 2 minutes or until egg base is set. Transfer to oven and cook for 2-3 minutes until set.
Keyword Freezable

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.