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.
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.
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.
- 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.
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