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RECIPE: Sweet Potato Kale & Feta Frittata

Recipe • Nutrition

This month at KÄLLA we’ve been looking at the gut-skin link and how supporting the health of our gut can also help to nourish our skin. So with this in mind, Eve Kalinik has created a recipe that is designed to do just that…


"I love frittatas because they are quick, simple, and often even better the next day after making them. In this recipe, I’ve included sweet potato and kale as a delicious pairing because they both contain nutrients such as beta-carotene, vitamin C, and plenty of fiber to support the gut and skin.

Eggs also provide a multitude of skin-supportive vitamins and minerals such as biotin and selenium as well as amino acids and antioxidants such as lutein that help to repair and regenerate skin cells. Pumpkin seeds are a great source of zinc that is important for skin health. And finally, the feta gives a boost of protein and beneficial fatty acids. It also finishes this frittata off perfectly! "- Eve Kalinik


Makes 4 servings

2 medium sweet potatoes (approx 400-450g after peeling) - peeled and chopped into small bite-size cubes

1 teaspoon olive oil

1 tablespoon butter

Two generous handfuls of kale, with stem, removed and chopped into smaller pieces (around 3 inches)

6 spring onions trimmed and sliced diagonally around 1 cm thick

2 teaspoons fresh thyme leaves or rosemary leaves finely chopped

6 eggs 

Pinch of sea salt

60g feta

1 tablespoon pumpkin seeds



Preheat the oven to 200c. Line a baking tray with parchment paper and add the sweet potato cubes. Add a teaspoon of olive, toss and then spread out on the tray. Roast for 25-30 minutes. Remove but keep the oven on as you will need to put the frittata in there later. 


Melt the butter in an ovenproof skillet pan over medium heat. Add the spring onions, kale, and thyme and cook until the spring onions have softened and the kale has slightly wilted which will be roughly 3-4 minutes. Remove from the heat and mix through the cooked sweet potato cubes. Spread evenly across the pan and flatten with spatula.


Whisk the eggs and sea salt in a large bowl. Add to the skillet and make sure that this covers the vegetables evenly. Crumble the feta and sprinkle the seeds evenly across the top and place the skillet in the oven. Bake until light and golden for around 10-15 minutes making sure that the middle is set. Carefully remove from the oven using an oven glove or tea towel around the handle. Cut into slices and serve.


Option to serve this with a side of kimchi for extra gut benefits or a simple side salad dressed with extra virgin olive oil would be another great accompaniment. 

This will keep in the fridge for up to 3-4 days. 

Eve Kalinik, Gut Health Specialist

Nutritional Therapist, Author and Podcaster, Eve Kalinik believes that having a healthy gut is fundamental to our overall well-being. She is a registered member of (BANT)(CNHC) and accredited by (IFM).