Frittatas will always be my favorite breakfast during the week (because nothing beats an amazing weekend brunch!) and I make at least one every week to have on hand for easy meals. Breakfast is a meal I don’t like spending a lot of time on, because I come home from the gym hungry, and I just want to eat quickly and get my day started. Frittatas to the rescue!
Growing up, my mom always made frittatas with leftover pasta mixed in. They were SO freaking good. In an effort to make them a little healthier in recent years, I started adding roasted sweet potatoes and I cannot tell you how delicious it is!
They get extra sweet and caramelly when baked inside of the frittata and they’re like a little sweet surprise in every bite!
I can never get enough Mediterranean/Greek flavors. I added sun-dried tomatoes (OBSESSED), feta, garlicky sautéed zucchini and kale, oregano, and roasted red peppers. Such a delicious combination.
You can totally substitute/add whatever vegetables you have on hand in your fridge though! The beauty of frittatas is just to use whatever you’ve got. Some of my best frittatas have come from fridge leftovers!
I also like to use a mixture of eggs and egg whites, just to make it a little lighter. I love to add avocado on top too! Basically, this is the most customizable recipe ever.
And extra feta on top is never a bad idea!
Mediterranean Sweet Potato Frittata
This frittata is filled with Mediterranean flavors, lots of vegetables, and roasted sweet potatoes! It is a perfect recipe to make for meal prep to have healthy breakfasts on hand all week!
- 1 medium sweet potato, peeled and cubed
- 4 teaspoons olive oil, divided
- 1 small/medium zucchini, cut into chunks
- 1 clove garlic, minced
- 2 cups chopped kale
- 6 large eggs
- 1 1/3 cups egg whites
- 1/2 teaspoon dried oregano
- 1/3 cup jarred roasted red peppers, drained and chopped
- 3 tablespoons jarred, oil packed sun-dried tomatoes, finely chopped
- 1/3 cup crumbled feta cheese, divided
- fresh oregano for serving
- extra crumbled feta for serving
- salt and pepper
Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Add the sweet potatoes and 2 teaspoons of the olive oil. Season with a pinch of salt and pepper and toss to coat. Roast for 20 minutes or until tender and slightly golden. Lower the oven temperature to 375℉.
In the meantime, heat a large skillet over medium heat and add the remaining olive oil and garlic. Sauté for a minute or so or until fragrant. Add the zucchini and sauté for 3-4 minutes, stirring frequently. Add the kale and sauté for another minute or two or until wilted. Remove from heat and set aside to cool slightly.
In a medium mixing bowl, add the eggs, egg whites, dried oregano, and a couple pinches of salt and pepper. Whisk until combined. Add the roasted red peppers, sun-dried tomatoes, 2/3 of the feta, the roasted sweet potatoes, and the sautéed zucchini and kale. Stir to combine.
Spray a 10'' round baking dish with nonstick spray and add the egg mixture. Sprinkle with the remaining feta and bake for 30-35 minutes or until golden and set in the middle.
Cut into wedges and serve with extra crumbled feta and fresh oregano!