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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!

Course Breakfast
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Author Spices in My DNA


  • 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


  1. 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℉.

  2. 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.

  3. 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. 

  4. 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. 

  5. Cut into wedges and serve with extra crumbled feta and fresh oregano!