Sweet potato, feta and roasted pepper frittata

If you’ve looking for a simple, midweek gluten free meal idea, look no further than my sweet potato and feta frittata. With the addition of roasted peppers and red onion, it’s such an easy meal to make and can either be eaten hot for dinner, or cold in lunchboxes or picnics. The perfect meal, if you ask me!

Want to get straight to it? Skip to the recipe.

So what exactly goes into my sweet potato and feta frittata? Well, for starters, you need a bunch of eggs. Then you’ll need some grated sweet potato, a red onion, two peppers of your choice (I went for red and orange) and some seasoning. I then chucked some crumbled feta into the mix et voila, the perfect frittata was made!

I think feta, sweet potato and peppers are just a fabulous combination. Roasting peppers is my favourite way of cooking them. as I think this gives them a lovely sweetness. But if you’re pushed for time you could just chop them up and fry them with the onion and sweet potato. Sometimes I like to make a big tray of roasted peppers and then you can add them to salads or pasta as you like! It’s an easy way to get some extra veg in your diet.

An easy gluten free lunch recipe

One thing I love about a frittata is that you can eat it hot or cold. You can eat it straight from the oven, perhaps with some salad (or a cheeky portion of chips!) for an easy gluten free dinner idea. Or you can let it cool down and then slice it into portions for a perfect picnic or lunchbox treat. The frittata pictured (I’ve made a few to perfect it!) went into my lunchbox and fed me for two days!

If you struggle with meal prep, this is also a great recipe to make in bulk. You can do so many variations of the recipe depending on what you have in the fridge. Why not buy a load of eggs and make up a few batch if you struggle for time? That way you can have lunch sorted for a few days in a row – this gluten free sweet potato and feta frittata will keep for a few days in the fridge! 

I think a frittata is also a great way to eliminate so much food waste. You could chuck your leftovers into a basic frittata recipe – I’ve done it before with a roast dinner or even chilli con carne (don’t knock it until you’ve tried it!) and it tastes amazing. I also made sure I grated the sweet potato skin-on for this recipe. It gives a bit of extra fibre and you won’t even notice it!

My sweet potato and feta frittata recipe

Whether you want an easy gluten free lunch or a quick gluten free dinner recipe, you have to give this gluten free sweet potato and feta frittata recipe a go. If you give it a go, please let me know! I love seeing your photos – on Instagram just tag me @GFBlogger or use #theglutenfreeblogger so I can see your creations.

Continue to Content

Yield: 2 people

Sweet potato and feta frittata recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

My gluten free sweet potato and feta frittata recipe is a quick and easy lunch or dinner idea. Perfect for picnics, in lunchboxes or served hot with a fresh, green salad.

Print

Ingredients

• 8 large eggs
• 1 medium sweet potato, (grated, skin on)
• 2 peppers, (any colour)
• 1 small red onion, (chopped)
• 50 g feta, (crumbled)
• 1 knob butter, (for frying)
• 1/2 tsp dried basil
• 1/2 tsp chilli flakes
• olive oil, (for greasing the tin)
• salt and pepper, (to taste)

Instructions

1. Preheat the oven to 180'C. Deseed and roughly chop the peppers into about 1-inch square pieces. Place on the baking tray, drizzle with a little olive oil and sprinkle with the basil and chilli flakes. Bake in the oven for 15 minutes.
2. Meanwhile melt the butter in a large frying pan. Add the chopped red onion and grated sweet potato and fry, stirring regularly, on a low heat for 4-5 minutes until soft. Take off the heat.
3. In a mixing jug, add the eight eggs, the crumbled feta, and a good helping of salt and pepper. Whisk up using a fork until fully mixed. 
4. Using a pastry brush, grease a 22cm pie dish with the olive oil. Pour the roasted peppers, sweet potato and red onion into the bottom of the dish. Then pour over the egg/feta mix. You might want to gently mix it all up with a fork to ensure it's all evenly distributed.
5. Place in the oven and bake for 25-30 minutes until firm, and slightly golden on top. Either serve hot, or cool and keep in the fridge. Can be eaten hot or cold and will keep for 2-3 days, refrigerated. 

Nutrition Information:

Yield:

2

Serving Size:

2 people
Amount Per Serving: Calories: 458Carbohydrates: 18gProtein: 30g

Need some more gluten free meal inspiration?

If you want to have a go at some of the other gluten free meal recipes on the blog, why not give some of these a try?

• My easy gluten free frittata with chorizo, asparagus and goats’ cheese
• Gluten free brie and asparagus quiche
• Gluten free scotch eggs recipe

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

Like this recipe? Make sure you pin this recipe card below for later!