Description
A vibrant and flavorful sweet potato, pepper, and feta frittata that combines roasted sweet potatoes and peppers with creamy feta and cheddar cheese. This satisfying dish is perfect for breakfast, brunch, or a light dinner and can be enjoyed hot or cold.
Ingredients
Scale
Vegetables
- 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
Other Ingredients
- 2 tbsp olive oil
- a pinch of dried chilli flakes
- 150ml single cream
- 5 eggs
- 150g feta cheese, crumbled
- handful of basil leaves, torn into small pieces
- 30g mature cheddar, grated
Instructions
- Preheat and roast vegetables: Heat the oven to 200C/180C fan/gas 6. Place the sweet potatoes, potatoes, and peppers on a large baking tray. Drizzle with olive oil, season with salt and pepper, scatter over the dried chilli flakes, and toss to coat evenly. Roast for 40 minutes until the potatoes are cooked through and golden brown around the edges.
- Prepare egg mixture: In a bowl, whisk together the single cream and eggs, seasoning well with salt and pepper. Crumble in the feta cheese and add half of the torn basil leaves. Mix until combined.
- Combine vegetables and egg mixture: Transfer the roasted vegetables and any leftover oil from the tray into a large non-stick frying pan over low heat. Pour the egg mixture evenly over the vegetables. Gently shake the pan to spread the mixture into an even layer. Sprinkle the grated mature cheddar over the top.
- Cook frittata on stovetop: Cook over low heat without stirring for 8-10 minutes, until the frittata starts to set around the edges and base.
- Grill to finish: While the frittata is setting, preheat the grill. Place the pan under the hot grill and cook for 3-4 minutes until the top sets and turns golden.
- Rest and serve: Remove the frittata from the heat and let it rest for 5 minutes to firm up. Scatter the remaining basil leaves on top. Serve warm or cold. If preparing in advance, allow the frittata to cool completely and store chilled in foil or reusable wrapping for up to 3 days.
Notes
- You can serve the frittata hot right after cooking or cold, making it a versatile dish for any meal.
- Use a non-stick frying pan that is suitable for under the grill to avoid damage.
- Feel free to swap mature cheddar with other cheeses like mozzarella or parmesan for a variation in flavor.
- Adjust the quantity of chilli flakes depending on your preferred spice level.
- Leftover frittata will keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: sweet potato frittata, roasted vegetable frittata, Mediterranean frittata, feta cheese frittata, vegetarian brunch, easy frittata recipe
