Dinner

Sweet Potato, Pepper & Feta Frittata Recipe

ByJack Voss January 29, 2026January 29, 2026

Introduction

This sweet potato, pepper, and feta frittata is a colorful and satisfying dish perfect for any meal of the day. Roasted vegetables combine with creamy feta and cheddar to create a rich, flavorful bake that’s easy to prepare and delicious served hot or cold.

A golden-brown baked frittata sits in a black non-stick frying pan with a black handle. The frittata has a slightly crispy, browned top layer scattered with melted cheese that shows a mix of creamy yellow and rich golden colors. Pieces of green leafy herbs are spread evenly across the surface, adding pops of bright green. Bits of tender vegetables such as orange sweet potatoes or carrots peek through the cheese layer, giving small patches of orange. The pan rests on folded light blue and seafoam green textured cloths over a white marbled texture, with a few fresh basil leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g sweet potatoes, peeled and cut into bite-sized pieces
300g potatoes, peeled and cut into bite-sized pieces
1 green pepper, seeds removed and cut into chunks
1 yellow pepper, seeds removed and cut into chunks
2 tbsp olive oil
A pinch of dried chilli flakes
150ml single cream
5 eggs
150g feta
Handful of basil leaves, torn into small pieces
30g mature cheddar, grated

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the sweet potatoes, potatoes, and peppers on a large baking tray. Drizzle with olive oil, season with salt and pepper, and sprinkle over the dried chilli flakes. Toss everything to coat evenly in the oil.
Step 2: Roast in the oven for 40 minutes, until the potatoes are tender and golden brown around the edges.
Step 3: In a bowl, whisk together the single cream and eggs. Season with salt and pepper, then crumble the feta into the mixture. Add half of the torn basil leaves and mix gently.
Step 4: Transfer the roasted vegetables along with any remaining oil from the tray into a large non-stick frying pan set over low heat. Pour the egg and cheese mixture evenly over the vegetables, then scatter the grated cheddar on top.
Step 5: Cook gently over low heat without stirring for 8–10 minutes, until the edges and base start to set.
Step 6: While the frittata is setting, turn on the grill. Place the pan under the hot grill and cook for 3–4 minutes until the top is golden and fully set.
Step 7: Remove from the heat and let the frittata rest for 5 minutes to firm up. Scatter the remaining basil leaves over the top and serve either hot or cold.

Tips & Variations

For extra richness, swap the single cream for double cream or crème fraîche.
Add cooked chorizo or smoked paprika for a smoky twist.
Use other cheeses like goat cheese or mozzarella if preferred.
Make it vegetarian by ensuring your cheese is free from animal rennet.

Storage

Allow the frittata to cool completely if storing. Wrap it tightly in foil or reusable wrap and keep chilled in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold, perfect for lunchboxes or picnics.

How to Serve

A round, golden-brown frittata cooked in a black pan with slightly browned, bubbly cheese on the top layer. Inside the frittata, visible chunks of orange sweet potatoes and green leafy herbs are evenly spread, giving a mix of soft textures and colors under the melted cheese. Fresh small basil leaves are scattered on top, adding bright green touches to the warm yellow and orange tones of the dish. The pan is placed on a light blue cloth on a white marbled surface with some green herbs also visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata vegan?

This recipe uses eggs, cream, and cheese, so it is not vegan. To make a vegan version, consider using a tofu scramble and plant-based cream and cheese alternatives.

Can I prepare the frittata ahead of time?

Yes, you can roast the vegetables and mix the egg mixture in advance. Assemble and cook the frittata just before serving to keep it fresh. It also stores well cooked for up to 3 days in the fridge.