Introduction

This roasted sweet potato kale frittata with feta is a delicious and hearty dish perfect for breakfast, brunch, or a light dinner. Packed with vibrant flavors and nutritious ingredients, it comes together easily in just a few simple steps.

Irresistible Roasted Sweet Potato Kale Frittata with Feta Recipe - Recipe Image

Ingredients

2 medium sweet potatoes, peeled and diced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 bunch kale, stems removed and chopped
6 large eggs
1/4 cup milk
1/2 cup crumbled feta cheese
1/2 tsp garlic powder
1/2 tsp paprika

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 20 minutes, or until tender.
Step 3: While the sweet potatoes roast, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted.
Step 4: In a bowl, whisk together the eggs, milk, garlic powder, and paprika until well combined.
Step 5: Combine the roasted sweet potatoes and sautéed kale in an oven-safe skillet or baking dish. Pour the egg mixture evenly over the vegetables.
Step 6: Sprinkle the crumbled feta cheese on top.
Step 7: Bake in the oven for 15-20 minutes, or until the eggs are fully set and the frittata is lightly golden.
Step 8: Remove from the oven and let cool for 5 minutes before slicing and serving.

Tips & Variations

For extra flavor, add a handful of chopped fresh herbs like parsley or chives before baking.
Swap kale for spinach or Swiss chard if preferred.
Use goat cheese or parmesan instead of feta for a different cheese profile.
Make it vegan by substituting eggs with a chickpea flour batter and omitting the cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or in a low-temperature oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this frittata ahead of time?

Yes, you can roast the sweet potatoes and sauté the kale a day in advance. Store them separately in the fridge and assemble with the egg mixture just before baking.

Is this recipe suitable for gluten-free diets?

Absolutely. This frittata contains no gluten ingredients and is safe for gluten-free diets as long as your spices and cheese are gluten-free certified.

Irresistible Roasted Sweet Potato Kale Frittata with Feta Recipe

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★★★★★

4.7 from 125 reviews

This Irresistible Roasted Sweet Potato Kale Frittata with Feta is a flavorful and nutritious dish perfect for breakfast, brunch, or a light dinner. Roasting the sweet potatoes brings out their natural sweetness, which beautifully complements the slightly bitter kale and tangy feta cheese. Baked to golden perfection, this frittata is easy to prepare in just four simple steps, making it a wholesome and satisfying meal option.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

2 medium sweet potatoes, peeled and diced
1 bunch kale, stems removed and chopped

Seasonings and Oils

2 tbsp olive oil (divided)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika

Egg Mixture

6 large eggs
1/4 cup milk
1/2 cup crumbled feta cheese

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to get it ready for roasting the sweet potatoes and baking the frittata.
Roast sweet potatoes: Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast in the oven for about 20 minutes, until they become tender and slightly caramelized.
Sauté kale: While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3 to 4 minutes until it wilts and softens.
Prepare egg mixture: In a bowl, whisk together the eggs, milk, garlic powder, and paprika until fully combined and slightly frothy.
Combine and assemble: In an oven-safe skillet, combine the roasted sweet potatoes and sautéed kale. Pour the egg mixture evenly over the vegetables, making sure to distribute it well.
Add feta cheese: Sprinkle the crumbled feta cheese evenly over the top of the frittata mixture for a creamy, tangy finish.
Bake the frittata: Place the skillet in the oven and bake for 15 to 20 minutes. Bake until the eggs are fully set and the top is lightly golden.
Cool and serve: Allow the frittata to cool for about 5 minutes on a wire rack before slicing. This helps the frittata set further and makes it easier to serve.

Notes

Use an oven-safe non-stick or cast iron skillet to avoid transferring mixture.
You can substitute kale with spinach or Swiss chard if preferred.
For a dairy-free version, omit the feta or use a vegan cheese alternative.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
To add extra flavor, consider incorporating diced onions or bell peppers when sautéing kale.

Keywords: frittata, sweet potato, kale, feta cheese, baked eggs, healthy breakfast, easy brunch recipe, vegetarian dish