Roasted Sweet Potato Kale Frittata with Feta Bliss

This Roasted Sweet Potato Kale Frittata Feta balances sweetness and savory goodness for a delightful breakfast.

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Prep Time 10

Cook Time 35

Cooling Time 5

Total Time 50

Servings: 4 slices

Course: Breakfast

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Frittata

6 large Eggs Essential for a fluffy texture and rich protein base.
2 cups Sweet Potatoes Can substitute with butternut squash.
2 cups Kale Can substitute with spinach.
1 cup Feta Cheese Can substitute with goat cheese.
2 tablespoons Olive Oil Essential for roasting and sautéing.
1/2 cup Milk Can substitute with almond milk for dairy-free option.
1 teaspoon Garlic Powder Feel free to adjust seasoning levels.
1 teaspoon Paprika Feel free to adjust seasoning levels.

Optional Add-Ins

to taste Red Pepper Flakes For a spicy kick.
to taste Other Vegetables Bell peppers or onions can be added.

Equipment

Oven
Mixing Bowl
oven-safe skillet
Baking Sheet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, salt, and pepper, then roast for 20 minutes.
Sauté kale in an oven-safe skillet until wilted, about 3-4 minutes.
Whisk together eggs, milk, garlic powder, and paprika, then fold in roasted sweet potatoes and sautéed kale.
Pour the mixture into the skillet and sprinkle feta cheese on top.
Bake for 15-20 minutes until set with a slight jiggle in the center.
Let cool for 5 minutes, then slice and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 205mgSodium: 450mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 5000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Fresh eggs lead to a fluffier frittata. Customize ingredients as desired for different flavors.

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