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Sweet Potato Frittata with Feta & Poblano Chilies

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This easy healthy Sweet Potato Frittata is perfect for sharing – for cozy no-fuss winter dinners. You´ll love the simplicity and yet complexity of flavors in this meatless dish! 

sweet potato frittata with feta and japaleno chilies in a black skillet

This easy Sweet Potato Frittata with Feta and Jalapenos Chilies is a quick meatless dinner you’ll love!

This Mexico inspired Frittata is filled to the brim with caramelized sweet potatoes, green bell peppers, pinto beans and a very generous amount of salty feta.
The combination of sweetness and saltiness – of carbs and cheese –  going on in this frittata hit the same spot as pizza often does. You simply can´t stop eating! But other than with pizza, this protein-packed dish is also really good for you!
A few slices of mild, green poblano chilies add a bit of heat without overpowering the other ingredients!
Serve your frittata with chopped cilantro for a “Latin” feel or drizzle it with some maple syrup! So good! Why don´t you make this frittata for dinner tonight or make it for your next brunch ??
overhead shot of a sweet potato frittata with feta cheese served in a black skillet
For more meatless dinners, check out my Roasted Cauliflower Salad with Tahini Dressing or my Vegan Rice and Lentil Pilaf!

Did you make and love this sweet potato frittata recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Sweet Potato Frittata with Feta and Poblano Chilies

This healthy vegetarian frittata is filled to the brim with caramelized sweet potatoes, creamy & salty feta and mild poblano chillies.
Course dinner, lunch, main
Cuisine American, Spanish, vegetarian
Keyword easy sweet potato frittata, frittata with feta cheese, frittata with sweet potatoes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Calories 450 kcal
Author Kiki Johnson


  • 8 eggs
  • a few dashes of hot sauce
  • 1 tbsp maple syrup + more for serving
  • ½ cup full fat milk or cream
  • 3 tbsp chopped fresh cilantro leaves optional
  • 2 cloves garlic pressed or minced
  • 1 tsp salt
  • freshly ground black pepper
  • 1-2 mild poblano chillies
  • 1 medium sweet potato about 1 pound, peeled and chopped into ¼-inch cubes
  • 1 medium red bell pepper ribbed, seeded and sliced
  • 1-2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • cup cooked pinto beans or peas
  • 200 g of crumbled feta


  1. Preheat your oven to 425 degrees Fahrenheit.
  2. In a large bowl, whisk together the eggs, hot sauce, maple syrup, milk, cilantro, minced garlic, the teaspoon of salt and several twists of freshly ground black pepper.
  3. In a 10-inch oven-safe sauté pan or cast iron skillet, heat the olive oil over medium heat. Add the chopped sweet potatoes and red pepper and toss them, then sprinkle with cumin, smoked paprika and a pinch of salt and stir. Once the pan is sizzling, cover it and reduce heat slightly to avoid burning the contents. Cook until the potato is tender, stirring occasionally, about 8 minutes.

  4. Uncover the pan and raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing. This will take about 5 to 10 minutes. You might want to add another little splash of olive oil if the potatoes start sticking to the pan.
  5. Turn the heat down to low. Arrange the sweet potatoes and peppers in an even layer in the bottom of the skillet. Sprinkle your pinto beans or peas over the vegetables in an even layer. Whisk the egg mixture again and pour it into the pan. Crumble the feta with your fingers and sprinkle over the top of the frittata. Put the pan in the oven and bake until the middle is just barely set about 12 to 18 minutes.
  6. Set the frittata aside for a few minutes before slicing it. Serve it with hot sauce, more cilantro, maybe some pickled jalapeños and maple syrup!

Recipe Notes

Serve it with chopped cilantro or with a few drizzles of maple syrup to enhance the sweetness of the potatoes!

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