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This easy Sweet Potato Frittata with roasted peppers and feta is a dreamy meal for a simple lunch or dinner. It’s delicious hot or cold, so simple to make and a great vegetarian option that happens to be gluten free as well. Great for meal-prepping too!
This Frittata is Great For Lunch or Dinner!
- Why choose this recipe? Not only is this sweet potato frittata gluten free, it’s also such an easy meal to make. Grating the sweet potatoes gives this an awesome texture, paired with sweet roast pepper and tangy feta cheese.
- Hot or Cold: A gluten free frittata is such an adaptable dish – enjoy it hot from the oven, or prepare it advance and have it cold in lunchboxes or picnics. It’s great for meal prep as you can portion it up to last a few days!
- Variations: You could add extra veg like spinach or grated courgette, or even some cooked chicken or chorizo. This frittata is very easy to adapt.
- Serving Suggestions: Obviously you can never go wrong with some double carbs, right!? Serve this easy frittata with gluten free oven chips, or a nice, fresh selections of salads like my Greek Salad and Potato Salad recipes.
- Updated for 2025: I first published this sweet potato and feta frittata recipe back in 2019, but this year (April 2025) I’ve updated it to give it a new look and include some step-by-step photographs, as well as cup measurements. Enjoy!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card for this easy frittata with sweet potato and peppers below. But here are the main ingredients and ideas for any swaps:
- Eggs: These form the base of the frittata.
- Sweet Potato: You can swap this for white potatoes for an easy potato frittata if you prefer, or that’s all you have.
- Peppers: Any colour is fine – red will be sweeter.
- Red Onion
- Feta: I just love the tang this adds, but you can swap it for Cheddar cheese or even some grated halloumi if you’re not a fan. Or omit it completely for a dairy free version.
- Butter: Or olive oil, for frying. You’ll need some oil to grease the tin as well.
- Herbs and Spices: I use dried basil, chilli flakes and salt and pepper. Omit the chilli flakes for a milder version, or use smoked paprika instead.
How to Make Sweet Potato Frittata
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free frittata recipe is to make.
Preheat the oven to 180’C / Fan 160C / Gas Mark 4. 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.
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.
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.
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. Pour in the egg and gently mix.
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.
Making this for Meal Prep?
TO STORE: If you want to cook this and portion it out for meals, cut the finished frittata into portions and pop it in tubs in the fridge. You can add salad for a quick and easy cold lunch, reheat it when you’re ready to eat, or take it to a picnic.
TO FREEZE: This frittata can be frozen – I’d recommend portioning it up first and freezing the portions separately so you can defrost only what you need at-a-time.
More Recipes Like This
If you like this sweet potato frittata, you’re pretty much guaranteed to love these too:
- Gluten Free Quiche Lorraine
- Frittata with chorizo, asparagus and goats’ cheese
- Salmon and Broccoli Quiche
- Egg Muffins Recipe
- Gluten Free Mini Quiches with Courgette and Feta
- Mexican Frittata
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Sweet Potato Frittata Recipe
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 tbsp 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
- Preheat the oven to 180'C / Fan 160C / Gas Mark 4. 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.
- 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. Remove from the heat.
- 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.
- 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.
- 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.
Notes
- Storage:This Frittata can be eaten hot or cold and will keep for 2-3 days, refrigerated. You can reheat it in a pan or in the microwave too.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Frittata recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
More Easy Gluten Free Recipes
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