Curried Sweet Potato Frittata

Curried Sweet Potato Frittata

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: American


This easy to make sweet potato frittata has a light curry flavour that works incredibly well with the sweet potatoes. This is perfect brunch food!



  • 2 medium sweet potatoes, thinly sliced
  • 3 teaspoons olive oil, divided
  • 3/4 teaspoon sea salt, divided
  • 2 cups spinach or baby kale
  • 1/2 medium onion, minced (about 3/4 cup)
  • 2 garlic cloves, finely minced
  • 1 tablespoon finely minced ginger
  • 6 large eggs
  • 3 tablespoons goat cheese (omit for paleo)
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cayenne powder
  • 1 tablespoon each: chopped toasted almonds and goat cheese, for garnish


  1. Preheat your oven to 420 degrees. Line a baking tray with parchment paper.
  2. Place the thinly sliced sweet potato rounds on the prepared baking tray, overlapping them slightly as needed. Drizzle with two teaspoons of olive oil and sprinkle with 1/4 teaspoon of sea salt. Let them roast for about 20-25 minutes, or until they are soft.
  3. Place the spinach or kale in a 9″ non-stick or cast iron frying pan with a splash of water over high heat. Cover the pan and bring the water to a boil. Let it steam for 1 minute then remove it from the heat. Using a pair of tongs, ring it out and set it aside.
  4. Heat the remaining teaspoon of olive oil over medium-high heat, using the same pan you used for the spinach or kale. Add the onion and cook for 5 minutes, stirring occasionally, until it has begun to brown. Add the garlic and ginger and cook for 30 more seconds. Remove the onions from the pan.
  5. In a medium-sized bowl, whisk together the eggs, optional goat cheese, curry powder, the remaining 1/2 teaspoon of sea salt, cumin, coriander, and cayenne powder.
  6. When the sweet potatoes are soft remove them from the oven. Turn the oven to broil. Layer the sweet potatoes in the bottom of the pan used for the onions. Spread the wilted kale or spinach over the top, and then sprinkle on the onions. Pour the eggs into the pan and give it a little shake so everything settles.
  7. Put the pan on medium-low heat and let it cook for 5-6 minutes, or until it has mostly set. The top will still be a little runny.
  8. Put the pan into the oven under the broiler and let it finish cooking for 2-3 minutes, or until it has puffed up and no longer runny. Remove the pan from the oven and let it rest for 5 minutes. Sprinkle the chopped almonds and goat cheese over the top.