Kale, Sweet potato and feta frittata


1 tbsp olive oil

200g sweet potato, peeled and cut into 1cm chunks

1 red onion sliced

60g kale

70g feta

6 large eggs

Salt and pepper

Basil to garnish


  1. Heat the oil in a heavy pan and sauté the sweet potato for 5-7 minutes until it starts to soften. Add the red onion and cook for 5 minutes.
  2. Remove the woody stalks from the kale. Finely slice the leaves and add to the pan and heat for 2 minutes.
  3. Spread the mix in an oven dish lined with greaseproof paper, crumble the feta and scatter it over.
  4. Whisk the eggs and season, pour and gently fold through the vegetables until combined.
  5. Bake in a preheated oven at 200 for 20-25 minutes, until golden and the eggs are set.
  6. Remove from the oven and leave to cool before slicing.