Van-Life Sweet Potato & Kale Frittata
This nutritious, make-ahead frittata combines roasted sweet potatoes, tender kale, and creamy eggs with a sprinkle of feta for a hearty, sliceable lunch that’s good hot or cold—perfect for van dwellers or day hikes.
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.
Notes
Frittata holds up well in a cooler—make ahead and eat cold on the trail or reheat in a skillet. Versatile for van/stove or campfire.