Camp cooking has a way of rewarding the meals that don’t demand much attention once the burner’s lit. Van-Life Sweet Potato & Kale Frittata leans into that: one skillet, a steady flame, and a lunch you can slice up at the picnic table, on a tailgate, or anywhere the trail happens to level out.
Sweet potatoes add a caramelized, soft bite that plays well with kale once it wilts down into tender ribbons. A little feta sprinkled through gives you salty pockets in every wedge, while the eggs set into something creamy with a lightly browned top—filling without feeling heavy when you’ve still got miles (or errands) ahead.
This one’s especially friendly for van days and day hikes because it holds together as it cools. Roast the sweet potatoes ahead or use leftovers from last night’s dinner, then cook once and eat for a couple stops: warm, room temp, or straight from the cooler. Cleanup stays easy—just the skillet and a spatula.
Van-Life Sweet Potato & Kale Frittata
Equipment
- oven-safe skillet or baking dish
- Knife
Ingredients
- 1 medium sweet potato peeled, diced
- 1 cup kale chopped
- 6 eggs
- 1/4 cup milk
- 1/2 cup crumbled feta
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- If using oven or van stove, preheat to 375°F. If cooking over campfire, set skillet over medium coals.
- Heat olive oil in skillet, add sweet potatoes, and cook 7–8 minutes until tender, stirring.
- Add kale and cook 1–2 minutes until wilted.
- In a bowl, whisk eggs, milk, salt, and pepper. Pour into skillet. Sprinkle with feta.
- Cook uncovered until edges set, about 5 minutes. Cover with lid or foil and cook on low (or in oven) 10–12 minutes until center is set.
- Let rest 5 minutes, then slice and serve.