Sweet potato & feta frittata
Indulge in a delicious Sweet Potato & Feta Frittata, featuring tender sweet potatoes, creamy feta cheese, and aromatic rosemary. Perfect for brunch or a light dinner, this easy-to-make dish combines wholesome ingredients and satisfying flavors in every bite. Ideal for vegetarians and those seeking a nutritious, flavor-packed meal.
- 15 Mar 2025
- Cook time 60 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
This Sweet Potato & Feta Frittata is a delicious and nutritious dish that combines the natural sweetness of sweet potatoes with the tangy flavor of feta cheese. It’s perfect for a hearty breakfast, brunch, or even a light dinner. Packed with wholesome ingredients and bursting with flavors, this frittata is sure to become a family favorite.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Peel and cube the sweet potatoes.
- Place the cubed sweet potatoes into a large pot of water and bring to a boil. Cook for about 10-15 minutes until tender but not mushy. Drain the potatoes and set aside.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- In a large bowl, beat the 6 eggs until well combined.
- Season with 1 tsp of black pepper.
- Gently stir in the cooked sweet potatoes, crumbled feta cheese, and chopped rosemary until the ingredients are well distributed.
- Pour the egg mixture into the skillet with the cooked onions and garlic. Stir lightly to ensure even distribution.
- Cook on the stovetop over medium heat for 5-7 minutes, or until the edges begin to set.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the frittata is puffed, golden, and set in the center. You can check by inserting a toothpick into the center; it should come out clean.
- Remove the frittata from the oven and let it cool slightly before slicing.
- Serve warm or at room temperature.
Tips:
- Ensure the sweet potatoes are evenly cooked by cutting them into small, uniform cubes.
- Sauté the onions and garlic until they are soft and fragrant to enhance their flavors.
- Use a good quality, non-stick, oven-safe skillet to make transitioning from stovetop to oven easy.
- Whisk the eggs thoroughly to incorporate some air, leading to a fluffier frittata.
- If you prefer a more golden top, place the frittata under the broiler for the last 2-3 minutes of cooking.
Your Sweet Potato & Feta Frittata is now ready to be enjoyed! Whether you're serving it hot and fresh out of the oven or enjoying leftovers the next day, this dish is a splendid way to savor the rich, harmonious flavors of sweet potatoes, feta cheese, and aromatic rosemary. Pair it with a light salad or some crusty bread for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 6g | 15% |
| Sugar 9g | 9% |
| Fat | |
| Fat 18g | 21% |
| Saturated 7g | 25% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 1320ug | 147% |
| Choline 200mg | 36% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.64mg | 50% |
| Vitamin B3 1.35mg | 8% |
| Vitamin B6 0.59mg | 35% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 1.16ug | 48% |
| Vitamin C 6mg | 7% |
| Vitamin E 1.04mg | 7% |
| Vitamin K 4.51ug | 4% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.28mg | 31% |
| Iron, Fe 2.22mg | 20% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 710mg | 21% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 590mg | 40% |
| Zinc, Zn 2.29mg | 21% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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