Oh my gosh, you have to try this roasted sweet potato kale frittata with feta! It’s my absolute go-to when I need something hearty, healthy, and ridiculously easy to make. I first whipped this up one lazy Sunday morning when my fridge was looking a little bare—just some sweet potatoes, a bunch of kale, and leftover feta. Turns out, those humble ingredients create magic together! The sweet potatoes caramelize beautifully in the oven, the kale adds that perfect earthy bite, and the feta? Well, that salty tang just ties everything together. Plus, it’s packed with protein and veggies, so you can feel good about devouring it. Whether you’re serving brunch guests or meal prepping for the week, this frittata never lets me down.

Why You’ll Love This Roasted Sweet Potato Kale Frittata Feta

Trust me, this isn’t just another frittata—it’s the kind of dish that makes you wonder why you ever bothered with complicated breakfasts. Here’s why it’s become my kitchen staple:

Effortless elegance: It looks fancy but comes together with barely any effort. Roast, mix, bake—done!
Flavor fireworks: The caramelized sweet potatoes play so nicely with the earthy kale and salty feta. Every bite is a little party.
Meal prep hero: It reheats like a dream and tastes just as good cold. My lunchbox secret for busy weeks.
Nutrition powerhouse: Packed with protein, fiber, and vitamins, it keeps you full for hours without that heavy feeling.

Seriously, once you try this combo, you’ll be hooked like I am. It’s that perfect balance of wholesome and indulgent.

Ingredients for Roasted Sweet Potato Kale Frittata Feta

Okay, let’s talk ingredients – but not just any ingredients! The magic happens when you use the right stuff prepped the right way. Here’s what you’ll need to make this beauty:

2 medium sweet potatoes – diced into ½-inch cubes (trust me, this size roasts perfectly!)
2 cups kale – chopped (ribs removed, because nobody wants those tough stems)
6 large eggs – at room temperature if you can plan ahead (they mix smoother)
½ cup feta cheese – crumbled (get the block and crumble it yourself – so much creamier!)
¼ cup milk – whole milk makes it richest, but any kind works
1 tablespoon olive oil – for roasting those sweet potatoes to golden perfection
½ teaspoon salt – divided (some for the potatoes, some for the eggs)
¼ teaspoon black pepper – freshly ground if you’ve got it

Pro tip: Measure your kale after chopping – those big leafy bunches can be deceiving!

How to Make Roasted Sweet Potato Kale Frittata Feta

Alright, let’s get cooking! I promise this comes together so easily – just follow these simple steps and you’ll have the most gorgeous, golden frittata in no time. The key is layering those flavors right!

Step 1: Roast the Sweet Potatoes

First things first – crank that oven to 400°F (200°C). While it’s heating up, toss your diced sweet potatoes with the olive oil, half the salt, and all the pepper. Spread them out in a single layer on a baking sheet – crowded potatoes steam instead of roast! Pop them in the oven for about 20 minutes, giving them a good shake halfway through. You’ll know they’re ready when the edges get those irresistible caramelized bits.

Step 2: Sauté the Kale

While the sweet potatoes work their magic, grab your favorite oven-safe skillet (I use my trusty 10-inch cast iron) and turn the heat to medium. Toss in your chopped kale – it’ll seem like a mountain at first but shrinks down fast. Stir it around for just 2-3 minutes until it’s bright green and slightly wilted. No need to add extra oil here if your skillet is well-seasoned!

Step 3: Combine and Bake

Now the fun part! Add those gorgeous roasted sweet potatoes right into the skillet with the kale. In a bowl, whisk together the eggs, milk, and remaining salt until smooth – don’t overbeat, just until combined. Pour this golden mixture evenly over the vegetables, then sprinkle that glorious feta on top. Carefully transfer the whole skillet to the oven (watch those fingers!) and bake for 15-20 minutes. You’ll know it’s done when the edges are puffed and the center just barely jiggles. Let it sit for 5 minutes – I know it’s hard to wait, but this helps it set perfectly for slicing!

Tips for the Perfect Roasted Sweet Potato Kale Frittata Feta

After making this frittata more times than I can count, I’ve learned a few tricks that take it from good to “oh wow!” every single time:

Fresh kale is key – those pre-bagged greens can be soggy. Look for crisp, dark leaves with no yellowing.
Don’t peek! Resist opening the oven door too early – that heat drop can make your frittata fall flat.
The jiggle test – pull it out when the center just barely wobbles like jelly. It’ll finish cooking as it cools.
Slice smart – use a sharp knife dipped in hot water for clean cuts through that melty feta.

Trust me, these little details make all the difference between good and unforgettable!

Ingredient Substitutions and Variations

Listen, I know we don’t always have exactly what a recipe calls for – that’s how some of the best kitchen experiments happen! Here’s how you can play with this frittata while keeping that amazing flavor:

Greens swap: No kale? Spinach works beautifully (just skip sautéing – add it raw). Swiss chard or arugula would be fabulous too!
Cheese options: If feta’s not your thing, try goat cheese for extra creaminess or sharp cheddar for a punchier flavor.
Vegan version: Use chickpea flour mixed with water instead of eggs, and swap in dairy-free feta (or just leave it out – still delicious!).
Extra veggies: Toss in roasted red peppers, caramelized onions, or sautéed mushrooms for bonus flavor layers.

The beauty of frittatas? They’re practically begging for your personal touch. Have fun with it!

Serving Suggestions for Roasted Sweet Potato Kale Frittata Feta

Oh, how I love serving this frittata! It’s fantastic straight from the oven when the feta is all melty and glorious, but don’t sleep on it cold either – it makes the most amazing picnic food. My favorite ways to round out the meal:

Thick slices of sourdough toast with smashed avocado and chili flakes
A bright citrus salad or juicy watermelon wedges in summer
Simple roasted tomatoes when I want something warm
Just grab a slice straight from the fridge when I’m running late (no shame!)

Honestly, it’s delicious any way you serve it – that’s the beauty!

Storage and Reheating Instructions

Here’s the best part about this frittata – it keeps like a dream! Just let it cool completely, then tuck it into an airtight container in the fridge where it’ll stay fresh for up to 3 days. When you’re ready for round two, reheat slices in a 350°F oven for about 10 minutes (keeps that perfect texture) or zap them in the microwave for 30-60 seconds if you’re in a hurry. Fair warning though – freezing turns the eggs rubbery, so enjoy it fresh or chilled!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each generous slice of this frittata (based on my best estimates): About 280 calories packed with 14g of protein to keep you going strong. You’re looking at 18g of good fats (hello, eggs and olive oil!) and 3g of fiber from all those veggies. The feta adds about 450mg sodium, so go easy on extra salt if that’s a concern for you. Remember – these numbers can wiggle a bit depending on your exact ingredients!

Frequently Asked Questions

I’ve gotten so many questions about this frittata over the years – here are the ones that pop up most often:

Can I use frozen sweet potatoes?
Sure can! Just thaw and pat them super dry first – excess moisture makes the frittata soggy. No need to roast either, just add them straight to the skillet.

Is this frittata gluten-free?
Absolutely! There’s no flour or grains in this recipe. Just eggs, veggies, and cheese doing their delicious thing.

Can I make it ahead?
You bet! Bake it the night before and reheat slices in the morning. It actually tastes better after the flavors meld overnight.

What if I don’t have an oven-safe skillet?
No worries! Just transfer everything to a greased baking dish before adding the eggs and baking as usual.

Can I double the recipe?
Of course – use a larger skillet or divide between two pans. Just add a few extra minutes to the baking time.

Rate This Recipe

I’d love to hear how your roasted sweet potato kale frittata turns out! Did the feta get all melty and perfect? Did you add any fun twists? Drop a note below – your feedback makes my day!