Sweet Potato Feta Frittata

As it’s nearly Easter and you all no doubt have big meal plans for the main event, what about the brunches and the light lunches surrounding the long weekend? That’s where this amazingly simple and quick to put together Sweet Potato Feta Frittata comes in. It’s easy to make, requires very few ingredients and is healthy and super delicious.


Sweet Potato and Feta Frittata | BakeThenEat.com


Im feeling a little over indulged since my last 2 posts, they both had mass amounts of Cadbury’s Cream Eggs in them and I needed something a little lighter to share with you guys but something equally fabulous. But don’t worry the sweet treats will be back soon, but for now let’s get back to this sweet potato feta frittata.


Sweet Potato Feta Frittata | BakeThenEat.com


Sweet Potato Love

I don’t know about you, but I am totally in love with sweet potatoes. I will take them over regular white potatoes any day much to Michaels annoyance. He adores potatoes and thinks he is missing out if he doesn’t have them with every meal. Whereas I’m not overly bothered with them, but sweet potatoes are another story. I just can’t get enough of them, and Michael hates them! Weird or what? But then he thinks I’m weird because I almost always pass on the white potatoes. Sweet and savoury all in one go and packed full of goodness, I try to have them a couple times a week and this is a great way to enjoy them.


So to cook them through properly they need to be sliced super thin, chunks take longer to cook through and would probably need part boiling first. To get around this I slice them super thin using a veggie peeler. Because the strips are super thin they cook in perfect time with the rest of the ingredients. If you don’t have a veggie peeler then try to cut them as thin as you can with a very sharp knife and please take care.


Sweet Potato Feta Frittata Sweet Potato Slices | BakeThenEat.com


My sweet potato feta frittata was made in an 8 inch skillet but any oven safe dish of around the same size will do, I just love using my skillet. They distribute the heat so well and just seem to cook about anything perfectly, but a heavy oven safe frying pan will work, as will a tin dish. Just take a few minutes off the cooking time if you are not using a heavy thick skillet.


Portion of Sweet Potato Feta Frittata | BakeThenEat.com



I love feta cheese, it’s got a lovely crumbly texture and a smooth salty flavour and I find it goes perfect with these egg based dishes. Just a quick vegetarian note: while I do eat dairy I am very careful about the cheeses I eat as many of them are not vegetarian friendly. Many have rennet in them…. Ugh! So I always check the labels of my cheese and the one I buy is made with vegetable rennet, so it’s good for vegetarians. So if this is a consideration for you or you are making this for a vegetarian please take this into consideration.


To fully round out the flavour I added in a lovely sweet diced up tomato, now who doesn’t love tomato?


Sweet potato feta frittata up close | BakeThenEat.com


This sweet potato feta frittata is light enough for breakfast, brunch or lunch but hearty enough to be served along with a few side dishes for an evening meal.


Sweet Potato Feta Frittata
Prep time
Cook time
Total time
Sweet Potato Feta Fritatta is an easy to put together vegetarian friendly dish, using basic ingredients create this dish which can be enjoyed for breakfast, brunch, lunch or as part of an evening meal.
Recipe type: Savoury
Cuisine: Italian
Serves: 4-6 servings
  • 1 tablespoon olive oil
  • 1 medium white onion- finely diced
  • 1 clove garlic - crushed
  • 1 medium sweet potato - ribboned into thin strips
  • 1 large tomato - diced up
  • 5 large eggs
  • 180 millilitres semi skimmed / half fat milk (3/4 cup)
  • Salt & Pepper to taste
  • 90 grams vegetarian feta cheese crumbled up (3 ounces)
  1. Pre heat your oven to 190C / 375F / Gas mark 5
  2. In an 8 inch skillet or oven safe frying pan, lightly fry the onions in the oil for a few minutes until they start to go translucent.
  3. Add in the crushed garlic and fry for another minute.
  4. Toss in the ribboned sweet potato and mix in with the onion and garlic for a couple of minutes, then take the pan off the heat.
  5. Sprinkle over the diced up tomato.
  6. In a jug mix the eggs, milk and salt & pepper and whisk until well combined. Then stir in ⅔ rds of the crumbled feta cheese.
  7. Pour the egg mixture into the pan over your veggies.
  8. Pop the pan into your hot oven for 25 minutes.
  9. At the 25 minuet mark carefully take your pan / dish out of the oven and sprinkle the remaing ⅓rd of feta cheese over the top of your frittata and pop it back in the oven for a further 10 minutes.
  10. Take it out of the oven allow it to sit for a minute, don't worry it will deflate a little this is perfectly normal.
Any left overs can be kept in the fridge well wrapped up for 2 days.

Once fully cooled this frittata can be frozen for up to 1 month. Defrost fully and enjoy hot or cold.


Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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  1. This looks healthy and amazingly delicious. Loved it. Can’t wait to try this out!

    Post a Reply
    • Hi Shelly, thank you. It’s certainly one of my favourites 😀

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  2. I’m in lovvve with sweet potatoes! I’ve never tried slicing them that way, I bet it gives them amazing texture. Definitely want to try this!

    Post a Reply
    • I too adore sweet potatoes they are the best, with them being so thin they cook perfectly so they just melt in your mouth!

      Post a Reply
  3. I never would have thought to add sweet potatoes to a frittata, but I’m all in favor after seeing your lovely frittata!

    Post a Reply
    • Hi Liz, I much prefer sweet potato to regular in frittata’s gives a hint of sweetness 😀

      Post a Reply
  4. This looks so dang good! I would never think to put sweet potatoes in a frittata but now I really want to 🙂

    Post a Reply
    • Hi Allie, sweet potato rocks in a frittata just remember to cut it thinly so it cooks all the way through! 😀

      Post a Reply
    • Hi Angie, thank you 😀 Simple and healthy is my favourite combination too.

      Post a Reply

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