In FoodOn Friday 7th Dec, 2018

Tasty sweet potato and feta frittata

Written by

Starts at 60 Writers

To really take it to the next level, top with tomato salsa. Source: Getty

If you’re on the hunt for a healthy snack that will fill you up and also tastes deliciously good, try this mouthwatering frittata. Packed with plenty of flavours, this incredible frittata includes sweet potato and creamy feta — giving this frittata a little more oomph. It should last for about three days in the fridge or two months in the freezer. To really take it to the next level, top with tomato salsa. Enjoy! 


  • 1kg sweet potato
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 200g feta, cut into 1.5cm cubes
  • 1 tbsp fresh rosemary, chopped
  • Freshly ground black pepper
  • 8 eggs, lightly beaten


  1. Preheat oven to 200C. 
  2. Cut sweet potato into 2-3cm pieces. 
  3. Spread on a tray and toss with 1 1/2 tablespoons of oil. 
  4. Bake, turning once, for 40 minutes. Set aside to cool. 
  5. Heat the remaining oil in a 26cm non-stick frying pan over medium heat. 
  6. Add the onion and cook for 4 minutes. 
  7. Add the garlic and cook, stirring, for 1 more minute. Set aside to cool. 
  8. Combine the cooled sweet potato, feta and rosemary and onion mixture in a bowl. Season with pepper. Spread over base of frying pan. 
  9. Pour eggs into pan and evenly distribute, then flatten the surface. 
  10. Cook over medium-low heat for 8-10 minutes. 
  11. Heat grill to medium. Place the frying pan under the grill for about 5 minutes. 
  12. Set aside for 5 minutes, then invert into large plate and cut into slices. 

What’s your favourite frittata filling? 

sign up todayand get the latest in news, entertainment, lifestyle & fun
Clicking sign up means you agree to our terms and acknowledge you've read our privacy policy.