You all loved my last frittata recipe, so I’m back with another one that I think you’re going to love even more! This Sweet Potato Frittata Feta and Pepper is packed with flavor, full of color, and perfect for meal prep lunches. It’s healthy, hearty, and super simple to make. Even better, it looks just as good as it tastes!

Whether you’re making this for the week ahead or serving it up for brunch with friends, it’s always a winner. Let’s dive in!

Method in Detail

Roasting the Sweet Potatoes

To begin, preheat your oven to 180ºC (350ºF). While the oven is heating, peel and chop the sweet potato into small cubes this helps them cook faster and evenly. Place the sweet potato pieces into a roasting dish and drizzle with 1 tablespoon of olive oil. Season them with a little salt and pepper, then toss everything together to coat the potatoes nicely. Roast the sweet potato in the oven for about 30 minutes, or until they are soft on the inside and slightly golden on the outside. Roasting brings out their natural sweetness, which pairs beautifully with the salty feta later on.

Whisking the Eggs and Preparing the Egg Mixture

While the sweet potatoes are roasting, it’s time to prepare your egg mixture. Crack 8 eggs into a large mixing bowl. Add 100ml of milk, a pinch of salt, and some freshly ground black pepper. Use a whisk or a fork to beat the eggs and milk together until the mixture is smooth and fully combined. Be gentle while whisking you want to blend it well without creating too many bubbles or adding too much air.

Cooking the Vegetables (Onion and Peppers)

Next, it’s time to cook the vegetables. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Once the oil is warm, add 1 chopped white onion and cook it for about 5 minutes, or until it turns soft and slightly translucent. Then, add the chopped peppers (I used one red and one yellow for color and sweetness) to the pan. Cook everything together for another 5 to 10 minutes, stirring occasionally, until the peppers are softened and fragrant. This step adds lovely flavor depth and a touch of sweetness to the final dish.

Mixing It All Together

Now comes the fun part combining everything! Once the sweet potatoes are roasted and the vegetables are cooked, it’s time to bring all the ingredients together. In the bowl with the egg mixture, add the roasted sweet potatoes, cooked onions and peppers, crumbled feta cheese (200g), chopped basil (30g), and chopped chives (20g). Make sure to reserve a little basil for topping later. Gently stir everything together until all the ingredients are evenly distributed in the egg mixture.

Baking the Frittata

Pour the full mixture into a greased ovenproof baking dish a round or square dish works just fine. Spread the filling out evenly in the dish to make sure every bite has a good mix of ingredients. Place the dish in the oven and bake for 20 to 25 minutes, or until the frittata is golden on top and completely set in the middle. You’ll know it’s done when the center doesn’t jiggle much when you gently shake the dish, or when a knife inserted in the middle comes out clean.

Finishing Touches and Serving

Once the frittata is done baking, remove it from the oven and let it rest for a few minutes. This helps it firm up and makes slicing much easier. Before serving, sprinkle the top with the reserved fresh basil for a lovely pop of color and flavor. I love to serve this with a side of fresh rocket (arugula) and juicy cherry tomatoes for a simple, vibrant salad that complements the dish perfectly.

Necessary Tools

Oven
Roasting dish
Frying pan
Mixing bowl
Whisk or fork
Baking dish (like a square or round ovenproof dish)
Chopping board and knife

Sweet Potato, Pepper and Feta Frittata

Recipe by Simon Davies

0.0 from 0 votes

Cuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

2 tbsp olive oil
300g sweet potato, peeled and chopped
8 eggs
100ml milk
1 white onion, chopped
2 peppers (I used red and yellow), chopped
30g basil, chopped (save some to sprinkle on top)
20g chives, chopped
200g feta cheese, crumbled
Salt and pepper to taste
Rocket (arugula) and cherry tomatoes for serving

Directions

First, preheat your oven to 180ºC (that’s about 350ºF).
Place the chopped sweet potato in a roasting dish. Drizzle with 1 tbsp olive oil, sprinkle some salt and pepper, and roast it for about 30 minutes. It should be soft and golden when it’s done.
While the sweet potatoes are roasting, crack your eggs into a big bowl. Add the milk, a pinch of salt, and pepper. Whisk it all together until it looks smooth.
Heat 1 tbsp of oil in a pan and cook the chopped onion until it’s soft (about 5 minutes). Then add in your chopped peppers and cook for another 5-10 minutes until they’re nice and soft too.
Now it’s time to mix everything together! In your mixing bowl with the eggs, add the roasted sweet potatoes, cooked onion and peppers, crumbled feta cheese, chopped basil, and chives. Give it all a good stir.
Pour the mixture into your baking dish. Bake it for 20–25 minutes, or until the frittata is golden on top and set in the middle (no runny eggs!).
Once it’s done, sprinkle the top with the leftover fresh basil. I love serving this with a side of rocket and some juicy cherry tomatoes.

Notes

Don’t skip roasting the sweet potatoes first they need to be cooked before going into the egg mixture, or they’ll be underdone.
Let the frittata cool for a few minutes before cutting this helps it set and makes slicing easier.
Make sure the eggs are fully cooked in the center. Give the dish a little shake or poke it with a knife; if it jiggles too much or looks runny, bake for a few more minutes.
Don’t over-whisk the eggs just enough to blend them. Too much air can make the frittata puff up and then sink.

Serving Suggestions

Pair it with toasted sourdough or warm pita bread.
Serve with a drizzle of balsamic glaze on the rocket for extra flavor.
Add a dollop of Greek yogurt or a spoonful of hummus on the side.
Great for picnics, lunchboxes, or lazy weekend brunches!

Fun Fact

Did you know? Frittata is an Italian word that comes from “friggere,” which means “to fry.” Even though we bake it in the oven, the original frittatas were made entirely on the stove in a pan kind of like a fancy omelet!

Conclusion

This Sweet Potato, Pepper and Feta Frittata is one of my all-time favorite lunch preps. It’s colorful, packed with goodness, and has just the right mix of creamy, savory, and fresh flavors. Try it once, and I promise you’ll be making it again and again!