Sweet Potato Feta Frittata | BakeThenEat.com
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Sweet Potato Feta Frittata

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Savoury
Cuisine: Italian
Servings: 4 -6 servings
Author: Emma


  • 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


  • Pre heat your oven to 190C / 375F / Gas mark 5
  • 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.
  • Add in the crushed garlic and fry for another minute.
  • 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.
  • Sprinkle over the diced up tomato.
  • In a jug mix the eggs, milk and salt & pepper and whisk until well combined. Then stir in 2/3 rds of the crumbled feta cheese.
  • Pour the egg mixture into the pan over your veggies.
  • Pop the pan into your hot oven for 25 minutes.
  • At the 25 minuet mark carefully take your pan / dish out of the oven and sprinkle the remaing 1/3rd of feta cheese over the top of your frittata and pop it back in the oven for a further 10 minutes.
  • 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.