Description
This colorful frittata combines roasted sweet potatoes, kale, fluffy eggs, and salty feta for a nutritious and satisfying meal that’s perfect for breakfast, brunch, or dinner.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup kale, chopped
- 6 large eggs
- 1/4 cup milk
- 1/2 cup feta cheese, crumbled
- 1/2 onion, chopped
- 1 garlic clove, minced
Instructions
- Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Toss with olive oil, salt, and pepper on a baking sheet.
- Roast for 25–30 minutes, stirring halfway through.
- Meanwhile, chop the onion and kale, and mince the garlic. Whisk together the eggs and milk in a bowl.
- In a medium oven-safe skillet, sauté onion and garlic until translucent.
- Add the kale and cook until wilted, then stir in the roasted sweet potatoes.
- Pour the egg mixture over the vegetables and sprinkle with feta. Cook until edges begin to set, about 2–3 minutes.
- Transfer to the oven and bake for 15–20 minutes until the center is set and the top is lightly golden.
- Let cool for 5 minutes before slicing and serving warm.
Notes
For variations, you can swap kale for spinach, replace feta with goat cheese, or add cooked sausage for extra protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2.5g
- Protein: 14g
- Cholesterol: 420mg