I recently made this frittata on a relaxed weekend morning, and it instantly became one of my favorite brunch recipes. The sweet roasted potatoes paired with savory feta and tender kale create a balance I honestly didn’t expect to love this much.
I enjoy how filling yet light it feels, making it perfect for any time of day. When I served it, everyone asked for seconds, which rarely happens with egg dishes!
Now, I keep this Irresistible Roasted Sweet Potato Kale Frittata Feta Recipe ready whenever I want something comforting but wholesome. You can pair it with desserts like the Turtle Cheesecake Recipe for a sweet ending.
Ingredients Section
Here’s what you’ll need, along with helpful tips to get the best flavor and texture.
• 2 medium sweet potatoes, peeled and cubed — roasting them first adds natural sweetness and keeps them from becoming soggy in the frittata.
• 1 tablespoon olive oil — helps caramelize the sweet potatoes and enhances flavor.
• 2 cups fresh kale, chopped — fresh kale holds texture better than frozen greens. Remove thick stems for tenderness.
• 1 small onion, diced — adds gentle sweetness and depth.
• 6 large eggs — room-temperature eggs blend better for a fluffy texture.
• ½ cup milk or cream — cream makes it richer, milk keeps it lighter.
• ½ cup feta cheese, crumbled — use block feta and crumble fresh for better flavor than pre-crumbled.
• ¼ teaspoon salt — balances sweetness from potatoes.
• ¼ teaspoon black pepper — adds mild heat.
• ½ teaspoon garlic powder — boosts savory notes.
• Optional herbs like parsley or thyme — add freshness at the end.
Note: These quantities yield approximately 6 satisfying slices, perfect for serving 3–6 people depending on appetite. You might also enjoy desserts like the Banana Pudding Cheesecake Recipe after brunch.
Variations
You can easily adapt this recipe to fit different dietary needs or flavor preferences.
• Dairy-free option: Replace milk with almond or oat milk and swap feta with dairy-free cheese.
• Add protein: Cooked bacon, sausage, or shredded chicken work beautifully.
• Extra veggies: Mushrooms, bell peppers, or zucchini add more texture and nutrients.
• Spicy kick: Add chili flakes or chopped jalapeños for heat.
• Mediterranean twist: Add olives and sun-dried tomatoes for deeper flavor.
Cooking Time
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
Equipment You Need
• Baking sheet — for roasting sweet potatoes evenly.
• Oven-safe skillet or baking dish — used to cook and bake the frittata.
• Mixing bowl — to whisk eggs and seasonings smoothly.
• Knife and cutting board — for prepping vegetables safely.
• Whisk — helps create a fluffy egg mixture.
How to Make Irresistible Roasted Sweet Potato Kale Frittata Feta in 6 Slices Recipe
This recipe comes together easily with a few simple steps, making it ideal for beginners and busy cooks alike. The secret lies in roasting the potatoes first and then gently baking the egg mixture. Each step builds flavor while keeping the texture light and fluffy.
Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 20 minutes until tender and lightly caramelized.
Sauté the Vegetables
While potatoes roast, sauté onion in a skillet until soft and fragrant. Add chopped kale and cook until wilted and tender. This step removes excess moisture and concentrates flavor.
Prepare the Egg Mixture
In a bowl, whisk eggs, milk, garlic powder, salt, and pepper until fully combined. A well-mixed base ensures an evenly textured frittata with no dense spots.
Combine Ingredients
Add roasted sweet potatoes and sautéed vegetables into the skillet or baking dish. Pour the egg mixture over the vegetables and gently stir to distribute ingredients evenly.
Add Feta and Bake
Sprinkle crumbled feta over the top and bake in the oven for 15–18 minutes until the center is set. Let it rest briefly before slicing to maintain clean portions.
Additional Tips for Making This Recipe Better
After making this several times, here are tricks I personally follow:
• I roast sweet potatoes slightly longer for caramelized edges that boost flavor.
• I let the frittata rest 5–10 minutes before cutting so slices stay neat.
• I add fresh herbs after baking for brighter taste.
• I sometimes mix feta into the eggs instead of topping for even distribution.
• I avoid overbaking because eggs become rubbery quickly.
How to Serve Irresistible Roasted Sweet Potato Kale Frittata Feta in 6 Slices Recipe?
Serve warm slices with a simple green salad or fresh fruit for brunch. For a heartier meal, I pair it with toasted bread or roasted vegetables. Garnishing with extra feta, fresh herbs, or a drizzle of olive oil makes it visually appealing and restaurant-worthy.
Nutritional Information
This frittata offers balanced nutrition in every slice.
• Calories: ~210 per slice
• Protein: 12 g
• Carbohydrates: 16 g
• Fat: 11 g
Make Ahead and Storage
This dish is excellent for meal prep and reheats beautifully.
Refrigerating
Store leftover slices in an airtight container in the fridge for up to 4 days. Let them cool fully before storing to prevent condensation.
Freezing
Wrap slices individually and freeze for up to 2 months. This makes quick breakfasts easy without sacrificing flavor.
Reheating
Reheat in the oven or skillet for best texture, or microwave for convenience. Cover loosely to prevent drying out.
Freshness Duration
For optimal taste and texture, consume within 3–4 days when refrigerated, or within 2 months if frozen.
Why You’ll Love This Recipe?
Here’s why this frittata quickly becomes a household favorite.
• Easy and reliable
It requires minimal prep and simple ingredients, yet consistently delivers great flavor for breakfast, lunch, or dinner.
• Nutritious and filling
Packed with vegetables and protein, it keeps you satisfied without feeling heavy.
• Perfect for meal prep
You can prepare it ahead, slice it, and enjoy throughout the week with minimal reheating effort.
• Flexible ingredients
You can customize it endlessly using whatever vegetables or proteins you have available.
• Crowd pleasing flavor
The mix of roasted sweetness, savory greens, and tangy feta appeals even to picky eaters.
This Irresistible Roasted Sweet Potato Kale Frittata Feta Recipe proves that simple ingredients can create something truly memorable. Once you try it, you’ll likely find yourself making it again and again for effortless, satisfying meals.
Irresistible Roasted Sweet Potato Kale Frittata Feta Recipe
Ingredients
Method
- Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 20 minutes until tender and lightly caramelized.
- While potatoes roast, sauté onion in a skillet until soft and fragrant. Add chopped kale and cook until wilted and tender. This step removes excess moisture and concentrates flavor.
- In a bowl, whisk eggs, milk, garlic powder, salt, and pepper until fully combined. A well-mixed base ensures an evenly textured frittata with no dense spots.
- Add roasted sweet potatoes and sautéed vegetables into the skillet or baking dish. Pour the egg mixture over the vegetables and gently stir to distribute ingredients evenly.
- Sprinkle crumbled feta over the top and bake in the oven for 15–18 minutes until the center is set. Let it rest briefly before slicing to maintain clean portions.
Notes
- I roast sweet potatoes slightly longer for caramelized edges that boost flavor.
- I let the frittata rest 5–10 minutes before cutting so slices stay neat.
- I add fresh herbs after baking for brighter taste.
- I sometimes mix feta into the eggs instead of topping for even distribution.
- I avoid overbaking because eggs become rubbery quickly.
