Irresistible Roasted Sweet Potato Kale Frittata with Feta Recipe
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.
- 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
