Description
This Irresistible Roasted Sweet Potato Kale Frittata with Feta is a nutritious and flavorful dish perfect for breakfast, brunch, or a light dinner. Roasted sweet potatoes add a natural sweetness, while sautéed kale brings a healthy, earthy note. Combined with a fluffy egg mixture and topped with tangy feta cheese, this frittata is both satisfying and easy to prepare in just a few simple steps.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 1 bunch kale, stems removed and chopped
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Seasonings and Others
- 2 tbsp olive oil (divided)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully preheat to ensure even roasting and proper cooking of the frittata.
- Roast the sweet potatoes: Toss diced sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper to coat evenly. Spread them in a single layer on a baking sheet or in an oven-safe skillet and roast in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
- Sauté the 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 wilted and tender. Remove from heat.
- Prepare the egg mixture: In a medium bowl, whisk together the 6 large eggs, 1/4 cup milk, garlic powder, and paprika until the mixture is smooth and well combined.
- Combine ingredients in skillet: In an oven-safe skillet, mix the roasted sweet potatoes and sautéed kale evenly. Pour the egg mixture over the vegetables to cover them completely.
- Add the feta cheese: Sprinkle the crumbled feta cheese evenly over the top of the egg and vegetable mixture.
- Bake the frittata: Place the skillet in the oven and bake for 15 to 20 minutes, or until the eggs are set and the top is slightly golden. To check doneness, a knife inserted in the center should come out clean.
- Cool and serve: Remove the frittata from the oven and let it cool for about 5 minutes. This resting time allows the frittata to set further, making it easier to slice and serve.
Notes
- You can substitute kale with spinach or Swiss chard if desired.
- For a dairy-free version, replace milk with almond milk and omit feta cheese or use a vegan alternative.
- To make the frittata extra fluffy, separate egg whites and yolks, whisk whites until stiff peaks form, then fold in yolks and other ingredients.
- Leftover frittata can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Adding fresh herbs like thyme or parsley can enhance the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: sweet potato frittata, kale, roasted sweet potatoes, baked frittata, healthy breakfast, feta cheese, vegetarian brunch
