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!
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!