Description
This frittata is filled with Mediterranean flavors, lots of vegetables, and roasted sweet potatoes! It features sautéed zucchini and kale, roasted red peppers, sun-dried tomatoes, and feta cheese baked into fluffy eggs. A perfect recipe to make for meal prep to have healthy breakfasts on hand all week!
Ingredients
For the Roasted Sweet Potatoes:
- 1 medium sweet potato, peeled and cubed (approx. 1/2 to 3/4 inch cubes)
- 2 teaspoons olive oil
- Salt and pepper, to taste
For the Sautéed Vegetables:
- 2 teaspoons olive oil (remaining from 4 tsp total)
- 1 small/medium zucchini, cut into chunks
- 1 clove garlic, minced
- 2 cups chopped fresh kale
For the Egg Mixture & Assembly:
- 6 large eggs
- 1 1/3 cups liquid egg whites
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
- 1/3 cup jarred roasted red peppers, drained and chopped
- 3 tablespoons jarred, oil-packed sun-dried tomatoes, drained and finely chopped
- 1/3 cup crumbled feta cheese, divided
- Nonstick cooking spray
Optional Garnish:
- Fresh oregano leaves
- Extra crumbled feta cheese
Instructions
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Roast Sweet Potatoes:
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Add the cubed sweet potatoes to the baking sheet. Drizzle with 2 teaspoons of olive oil and season with a pinch of salt and pepper. Toss to coat evenly.
- Spread the sweet potatoes in a single layer. Roast for 20 minutes, or until tender when pierced with a fork and slightly golden.
- Once cooked, remove from oven and lower the oven temperature to 375°F (190°C).
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Prepare Baking Dish: Spray a 10-inch round baking dish (or oven-safe skillet) with nonstick cooking spray. Set aside.
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Sauté Vegetables: While the sweet potatoes roast, heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Add the zucchini chunks and sauté for 3-4 minutes, stirring frequently, until slightly softened. Add the chopped kale and sauté for another 1-2 minutes, or until the kale is wilted. Remove from heat and set aside to cool slightly.
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Prepare Egg Mixture: In a medium mixing bowl, whisk together the large eggs, egg whites, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined.
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Combine Filling: To the egg mixture, add the chopped roasted red peppers, chopped sun-dried tomatoes, two-thirds of the crumbled feta cheese, the roasted sweet potatoes, and the sautéed zucchini and kale mixture. Stir gently to combine all ingredients.
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Assemble Frittata: Pour the combined egg and vegetable mixture into the prepared baking dish. Sprinkle the remaining one-third of the feta cheese evenly over the top.
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Bake: Bake at 375°F (190°C) for 30-35 minutes, or until the frittata is set in the middle (no longer jiggly) and the edges are golden brown.
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Serve: Let the frittata cool slightly in the dish for a few minutes before slicing into wedges. Serve warm, garnished with extra crumbled feta and fresh oregano leaves, if desired.
Notes
- Sweet Potatoes: Cut into uniform cubes for even roasting.
- Kale: Remove tough stems before chopping. Spinach can be substituted; add it during the last minute of sautéing as it wilts faster.
- Feta: Use block feta crumbled by hand for best flavor.
- Doneness: The frittata is done when the center is set and doesn’t wobble excessively when gently shaken.
- Meal Prep/Storage: Store leftover frittata covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave or enjoy cold.