Kale, Sweet Potato & Bacon frittatas

kalemuffins Kale is high in iron, vitamin K and antioxidants. With a little creativity you can add kale into your diet almost without noticing. My kale, sweet potato & bacon frittatas are packed full of kale and taste fantastic. High in protein they are great for breakfast or a post workout snack.

Kale, Sweet Potato & Bacon frittatas
Kale, Sweet Potato & Bacon frittatas – a great breakfast or snack idea
Paleo Princess:
Cuisine: Modern Australian
  • 300g sweet potato
  • One cup shredded kale leaves (approx. 60g) – see step 2
  • 5 shortcut rashers of bacon, pan cooked till a little crispy then diced
  • ½ tablespoon cracked black pepper
  • ½ teaspoon onion powder
  • 1 teaspoon baking powder (gluten free)
  • 5 large eggs
  1. Preheat oven to 175 degrees celcius
  2. Cut the hard middle stalk out from each of the kale leaves, then cut into fine shreds (should make one firmly packed cup of shredded kale – approx 60g)
  3. Cut sweet potato and boil in a saucepan until soft.
  4. Mash sweet potato and place in a large mixing bowl.
  5. Add chopped bacon, baking powder, kale, onion powder & cracked pepper to sweet potato.
  6. In a mug or small bowl, whisk the eggs.
  7. Add the eggs to the sweet potato mixture and mix all ingredients until well combined.
  8. Spoon mixture into a well greased muffin tray (alternatively, use paper muffin liners).
  9. Bake in oven for 25 to 30 minutes