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Irresistible Roasted Sweet Potato Kale Frittata Feta Recipe
Ash Tyrrell

Irresistible Roasted Sweet Potato Kale Frittata Feta Recipe

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
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.