Sweet potato & feta frittata
This Sweet Potato & Feta Frittata combines the natural sweetness of sweet potatoes with tangy feta cheese, creating a hearty dish perfect for any meal. The frittata is baked until puffed and golden, ensuring a satisfying texture with each bite.
Cook time 60 min
Prep time 20 min
Ingredients:
4 sweet potatos2 tbsp olive oil
1 onion
2 garlic cloves
1 cup feta cheese
1 tbsp rosemary
1 tsp black pepper
6 eggs
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.
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.
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.
Sweet potato & feta frittata FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the frittata in a preheated oven at 350°F (175°C) until warmed through.
The frittata is done when it is puffed, golden, and set in the center. Insert a toothpick into the center; it should come out clean, indicating it's fully cooked.
Yes, you can substitute feta with other cheeses like goat cheese, sharp cheddar, or mozzarella. Adjust the flavor according to your preference while keeping the same quantity.
Use a large oven-safe skillet, ideally 10 to 12 inches in diameter. This size allows for even cooking and prevents the frittata from being too thick.
This recipe is naturally gluten-free as it contains no flour or gluten-based ingredients. Always check the labels of any pre-packaged items, such as cheese, to ensure they're gluten-free.
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.
Nutrition per serving
6 ServingsCalories 330kcal
Protein 15g
Carbohydrates 40g
Fiber 6g
Sugar 9g
Fat 18g
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