Irresistible Roasted Sweet Potato Kale Frittata with Feta Recipe

Introduction

This roasted sweet potato kale frittata with feta is a delicious and nutritious dish perfect for any meal of the day. It combines tender roasted sweet potatoes, sautéed kale, and creamy feta, all bound together with flavorful eggs. Easy to prepare in just four simple steps, it’s sure to become a family favorite.

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

1. Step 1: Preheat your oven to 400°F (200°C).
2. 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 until tender.
3. Step 3: While the sweet potatoes roast, heat 1 tablespoon of olive oil in a skillet and sauté the chopped kale for 3-4 minutes until wilted.
4. Step 4: In a bowl, whisk together the eggs, milk, garlic powder, and paprika until well combined.
5. 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.
6. Step 6: Sprinkle the crumbled feta cheese on top of the egg mixture.
7. Step 7: Bake the frittata in the oven for 15-20 minutes, or until the eggs are set and the top is lightly golden.
8. Step 8: Remove from the oven and let the frittata cool for 5 minutes before slicing and serving.

Tips & Variations

• Use baby spinach instead of kale for a milder flavor and softer texture.
• Add a pinch of red pepper flakes to the egg mixture for a subtle spicy kick.
• Try substituting feta with goat cheese or mozzarella for different creamy flavors.
• Make sure the skillet is oven-safe to avoid transferring the frittata mid-cook.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a microwave or in a skillet over low heat to prevent drying out. This frittata also freezes well; wrap individual slices tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata vegetarian or vegan?

This recipe is naturally vegetarian. To make it vegan, substitute the eggs with a chickpea flour batter or tofu scramble and use a dairy-free cheese alternative.

What can I serve with this frittata?

This frittata pairs well with a fresh green salad, crusty bread, or a side of fruit for a complete and balanced meal.

Irresistible Roasted Sweet Potato Kale Frittata with Feta Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

This Irresistible Roasted Sweet Potato Kale Frittata with Feta blends tender roasted sweet potatoes, sautéed kale, and creamy feta cheese into a wholesome, flavorful baked egg dish. Perfect for breakfast, brunch, or a nutritious dinner, this easy-to-make frittata offers a delightful combination of textures and savory spices in just four simple steps.

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

Ingredients

Scale 1x2x3x

Vegetables

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

Dairy & Eggs

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

Pantry Items & Spices

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

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes and baking the frittata.
2. Roast Sweet Potatoes: Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20 minutes until they are tender and slightly caramelized.
3. Sauté Kale: While the sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted and tender, then remove from heat.
4. Whisk Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, and paprika until fully combined and slightly frothy.
5. Combine Ingredients: In an oven-safe skillet, combine the roasted sweet potatoes and sautéed kale evenly. Pour the egg mixture over the vegetables to cover them evenly.
6. Add Feta Cheese: Sprinkle the crumbled feta cheese evenly on top of the egg and vegetable mixture.
7. Bake Frittata: Place the skillet in the preheated oven and bake for 15-20 minutes or until the eggs are set and the frittata is slightly golden on top.
8. Cool and Serve: Remove the frittata from the oven and let it cool for 5 minutes before slicing. Serve warm or at room temperature.

Notes

• You can substitute kale with spinach or Swiss chard for a different leafy green flavor.
• Use whole milk or a milk alternative like almond or oat milk depending on dietary preferences.
• Ensure your skillet is oven-safe to prevent damage and ensure even baking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
• Adding fresh herbs like parsley or dill can enhance the flavor profile.

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