Sweet Potato, Kale, and Goat Cheese Frittata Recipe

Photography by Brett Braley

Nothing has been more fulfilling and nourishing than knowing our eggs are from our own backyard. Even with just ten chickens, it'll amount to nearly a dozen eggs on a good day. Thankfully, they're not laying like that just yet—we’d run out of space in the fridge! In preparation, I have been working on recipes designed for a lot of eggs, but still hearty and delicious and not too boring! Here is a recipe designed just for Modern Farmer—a frittata packed with kale, sweet potatoes, onions, and even some goat cheese to top it off with.


Sweet Potato, Kale, and Goat Cheese Frittata
Course: Main Course
Servings: 4 people
Author: Brett Braley
  • 1 large sweet potato peeled cut into ½ inch cubes
  • 2 TB olive oil
  • ¼ cup brown sugar
  • 4 TB unsalted butter
  • 1 medium-sized onion
  • 2 cups kale stems removed
  • 7 eggs
  • 1/3 cup whole milk
  • 1 teaspoon sea salt
  • 1 ½ teaspoon pepper
  • ½ teaspoon red pepper flakes
  • 4 oz goat cheese (I used Vermont Creamery’s herbed goat cheese, but if you use regular, feel free to add a few herbs to the mix!)
  1. Preheat oven to 450 degrees F.

  2. On a baking sheet, mix sweet potatoes with oil, brown sugar, and a little salt and pepper.

  3. Roast for 20 minutes or until caramelized and tender.

  4. While sweet potatoes are roasting, melt butter in a 10-inch cast iron skillet over medium-high heat.

  5. Add onions and cook them down for 8-10 minutes or until tender and translucent. Add kale and continue cooking kale down.

  6. Remove from heat, set aside.

  7. Remove sweet potatoes from oven. Reduce oven to 400 degrees F and spoon potatoes over top of your kale and onions in the skillet.

  8. In a mixing bowl, whisk together eggs, milk, salt and pepper, and red pepper until everything is fully incorporated.

  9. Pour over top of your kale, onions, and sweet potatoes.

  10. Dot with goat cheese.

  11. Bake for 30-35 minutes or until puffed and brown on top.

  12. 12. Remove from oven, serve immediately (frittata can keep for up to 3 days).

Brett F. Braley was born in Indiana, raised in Pennsylvania, and has spent time in California, Texas, and Italy. Now back in PA, he lives on a five-acre farm with his partner, their 3 dogs, and 10 chickens (with a few dozen more on the way!). Find more about Brett at figandbleu.com and @figandbleu on all social media channels.

Sweet Potato, Kale, and Goat Cheese Frittata Recipe