Kale, sweet potato and feta frittata


200g (7oz) sweet potato, peeled and chopped into
1cm pieces
1 tbsp extra virgin olive oil
2-3 bunch of kale, trimmed and chopped
1 medium carrot, grated
2 tbsp sun-dried tomatoes, chopped
60g (2½ oz) grated
cheddar cheese
40g (1½ oz) toasted pine nuts
1 tbsp parsley, chopped
1 tbsp basil, chopped
100g (4oz) feta cheese, crumbled
4 eggs
1 tbsp tomato puree
Cherry tomatoes, quartered


  1. Preheat the oven to 200°C/400°F/Gas Mark 6
    and grease and line a 28x18cm (11x7in) pan. 
  2. Toss the sweet potato in the oil and bake in the oven for about 30 mins. Reduce the oven to 170°C/ 325°F/Gas Mark 3. 
  3. Blanch the kale for 2 mins, drain and blot to remove water. 
  4. Combine the carrot, sun-dried tomatoes, cheddar, pine nuts, herbs, feta, kale and sweet potato. 
  5. Whisk together the eggs and tomato purée and stir through the vegetables. Pour into the prepared tray and scatter cherry tomatoes on top. Bake for 15-20 mins until set. 
  6. Cool and cut into squares. Serve at room temperature with a green salad.
  • Recipe from Australian Women's Weekly
  • For more great recipes see Yours Magazine, out every fortnight, on a Tuesday.


The perfect quick & easy midweek meal - healthy without compromising on flavour!



Time: 10 mins
Serves: 6
Nutrition: 247 calories, 17g fat, 4g sugars, (sat fat 6g)