This sweet potato frittata with kale and feta is perfect for make-ahead breakfasts or as a light meal any time of the day. It keeps well for 4-5 days in the fridge and can be frozen for later consumption, too.
I used goat’s feta, which pairs great with the sweetness of sweet potato. Traditional feta made from sheep and goat’s milk would work great, too, as would regular cow’s milk feta.
This recipe is gluten-free and vegetarian. It has a decent amount of protein (22.9g per serve) and the 28.4g of carbs from the sweet potato are lower GI and come packed with micronutrients (see potatoes vs sweet potatoes for more details).
Sweet potato frittata with kale and feta
- 1 large sweet potato
- 1 tbsp extra virgin olive oil
- 8 large eggs
- 100g feta cheese
- 2 cups packed chopped kale leaves
- leaves of 2 sprigs fresh rosemary, finely chopped
- 3/4 tsp salt
- freshly ground black pepper
- Preheat oven to 180°C (160°C fan-forced).
- Peel and chop sweet potatoes in 1cm cubes.
- Place sweet potato in a baking tray, drizzle with olive oil and bake for 30 minutes.
- While the sweet potato cooks, beat eggs with rosemary, salt and pepper.
- Cube or crumble cheese, add to eggs. Add kale and mix well.
- After 30 minutes, add egg mixture to tray. Bake for another 15-20 minutes, until the eggs are set.
- Cut in 4 pieces and serve or keep for later.
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