There’s something incredibly satisfying about the blend of sweet, smoky, and savory flavors you get in this Sweet Potato and Red Pepper Frittata Recipe. The tender caramelized sweet potatoes combined with red pepper and creamy feta make for a comforting meal anytime you need a little sunshine in your kitchen.

A white round plate holds a single triangular slice of a frittata-like dish with a creamy white base. The top layer is speckled with green herbs and cilantro leaves, scattered red chili flakes, and small pieces of light green vegetables. The texture looks soft and fluffy with some brown spots indicating light cooking. Next to the slice, on the left side of the plate, rests an ornate silver fork with intricate designs on the handle. The background is a white marbled surface with parts of other white plates and a fabric with colorful, intricate patterns partially visible around the edges. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato and Red Pepper Frittata Recipe
Top Tip
How to Serve Sweet Potato and Red Pepper Frittata Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato and Red Pepper Frittata Recipe

Why You'll Love This Recipe

I’ve made this frittata countless times because it’s just so versatile and packed with flavor. It’s a perfect brunch centerpiece or a dinner that feels special without too much fuss. Trust me, once you try it, it’ll become your go-to for using those beautiful orange sweet potatoes in a new way.

Flavorful Layers: Caramelized sweet potatoes and smoky paprika meld beautifully for a rich taste you’ll keep craving.
Protein Boost: With eggs, black beans, and feta, this dish satisfies hunger and keeps things balanced and hearty.
Oven-to-Table Simplicity: Cook it all in one pan, then bake — minimal cleanup and maximum hands-off time.
Customizable Garnishes: Fresh avocado, salsa verde, and a hit of hot sauce make each bite feel fresh and vibrant.

Ingredients & Why They Work

This frittata is all about harmony — the sweet and slightly smoky vegetables paired with creamy, salty feta and hearty black beans create perfect contrasts. Here’s a quick guide to what makes each ingredient shine.

Flat lay of a medium peeled sweet potato cut into small cubes, a medium red bell pepper chopped into pieces, two brown whole eggs with clean shells, a small white bowl of milk, a small white bowl of crumbled feta cheese, a small white bowl of cooked black beans, a small white bowl of olive oil, two garlic cloves, a few sprigs of fresh cilantro leaves, a small white bowl of ground cumin powder, a small white bowl of smoked paprika powder, a small white bowl of fine salt, a small white bowl of freshly ground black pepper, a small white bowl of diced avocado, a small white bowl of salsa verde, a few pickled jalapeños, and a small white bowl of hot sauce — all arranged symmetrically with realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: The star binder, they hold everything together while adding protein and richness.
Milk: Helps keep the eggs tender and soft as the frittata bakes.
Fresh cilantro leaves: Optional, but they add a burst of freshness and balance against the richness.
Garlic: Gives a subtle punch of savoriness without overpowering.
Sweet potato: Peeled and cubed, it caramelizes fantastically and brings natural sweetness to the mix.
Red bell pepper: Adds crunch, sweetness, and beautiful color contrast.
Olive oil: Essential for caramelization and those crispy edges I love.
Ground cumin: Warms the dish with a mild earthiness that pairs perfectly with sweet potatoes.
Smoked paprika: Adds depth and a hint of smoky magic.
Cooked black beans: Adds protein and texture, making the frittata more filling.
Feta cheese: Crumbled on top, it provides saltiness and creaminess that contrast beautifully with the veggies.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One thing I love about this Sweet Potato and Red Pepper Frittata Recipe is how easy it is to tweak. I often swap out the black beans for chickpeas or add more spicy elements depending on my mood. Feel free to make it yours!

Extra veggies: Toss in some chopped spinach or kale near the end of cooking for a boost of greens. I tried this last week and it was a delicious twist.
Dairy-free: Skip the feta or replace it with a sprinkle of nutritional yeast or vegan cheese to keep that savory punch.
Spice it up: Add jalapeños into the pan while cooking or use a spicier paprika for more heat.
Herbs: Try thyme or oregano instead of cilantro for a subtle flavor swap.

Step-by-Step: How I Make Sweet Potato and Red Pepper Frittata Recipe

A close-up view of a cooked frittata in a black cast iron skillet. The frittata is a single thick layer with a creamy yellow base, slightly browned in some spots, and dotted throughout with chopped green herbs evenly sprinkled on top. The texture looks soft and fluffy with some melted white cheese melted into the surface. The skillet is set on a white marbled surface with a blue and white cloth partially visible at the bottom right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the eggs with flavor boosters

Start by cracking 8 eggs into a large bowl. Add half a cup of milk for creaminess, chopped cilantro if you’re using it, pressed garlic, a quarter teaspoon of salt, and several good twists of black pepper. Whisk everything together until it’s nice and frothy. This mix will keep your frittata tender and flavorful.

Step 2: Caramelize the sweet potatoes and peppers

Heat a tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Toss in the peeled, chopped sweet potatoes and red bell pepper pieces. Sprinkle with cumin, smoked paprika, and half a teaspoon of salt. Cover the pan, reduce heat a little, and let those veggies soften for about 8 minutes, stirring occasionally. Then uncover and crank the heat back up to get those edges beautifully caramelized — keep an eye on them and add a splash more oil if things start sticking.

Step 3: Layer, add beans and pour eggs

Turn the heat down low. Spread the sweet potatoes and peppers evenly across the pan, then sprinkle the black beans over top. Give the egg mixture one last whisk and pour it gently over the veggies and beans. Finally, crumble feta cheese all over the top. Pop it in your preheated 425°F oven and bake for 12 to 18 minutes until the center just sets and you can jiggle the pan without liquid wobbling around.

Step 4: Rest, slice, and serve

Once out of the oven, let the frittata rest for a few minutes to finish setting. Then slice it into wedges and add your favorite garnishes — I love diced avocado, a spoonful of salsa verde, and a sprinkle of fresh cilantro. Hot sauce and pickled jalapeños on the side give it an extra kick if you’re feeling adventurous.

Top Tip

Over the years, I've learned a few tricks to getting this frittata just right — these tips have made all the difference for me, so I’m sharing them with you!

Don’t rush the caramelization: Taking the time to let the sweet potatoes soften and then brown on the edges adds a richness that sets this frittata apart.
Use an oven-safe skillet: It makes the transition from stovetop to oven seamless and helps keep the frittata perfectly shaped.
Check doneness carefully: I like to start checking at 12 minutes, since ovens vary, to avoid overcooking and drying it out.
Rest before slicing: Let it sit a few minutes out of the oven — it firms up, slicing becomes easier, and flavors deepen.

How to Serve Sweet Potato and Red Pepper Frittata Recipe

Sweet Potato Frittata - Serving Suggestion

Garnishes

I’ll often top my frittata slices with diced avocado for a creamy texture and a bright contrast. Fresh cilantro scattered on top adds that herby freshness, and a spoonful of salsa verde brings acidity to balance the richness. For spice lovers, a drizzle of hot sauce or a few pickled jalapeños seals the deal perfectly.

Side Dishes

This frittata pairs wonderfully with simple sides like a crisp green salad or roasted cherry tomatoes. On lazy weekends, I love serving it with crusty sourdough bread to scoop up every last bit of goodness.

Creative Ways to Present

For brunch parties, I sometimes serve the frittata in a large, rustic cast iron skillet straight to the table and let everyone help themselves. Another idea that’s a hit: cut into small squares for bite-sized appetizers topped with tiny dollops of salsa verde and a fresh cilantro leaf.

Make Ahead and Storage

Storing Leftovers

I store leftover frittata slices in an airtight container in the fridge — they keep beautifully for up to 3 days. It’s a fantastic grab-and-go option for breakfast or lunch, saving me cooking time on busy days.

Freezing

Freezing works too! I cut the frittata into individual portions, wrap each in plastic wrap and foil, then freeze. When I want some, I thaw overnight in the fridge and reheat gently. Texture holds up surprisingly well.

Reheating

To warm leftovers, I usually pop a slice in a preheated oven at 350°F for about 10 minutes to get it evenly heated and slightly crisp on the edges again. You can also reheat in a skillet over medium-low heat if you want to keep the bottom crispy.

Frequently Asked Questions:

Can I make the Sweet Potato and Red Pepper Frittata Recipe vegan?

To make this frittata vegan, you can substitute the eggs with a chickpea flour batter or silken tofu blend, and swap feta for a plant-based cheese or omit it altogether. Keep in mind that texture and flavor will shift, but it’s a tasty alternative.

How do I know when the frittata is done baking?

You’ll want to bake until the center is just set — it should not jiggle or look liquidy when you gently shake the pan (always use oven mitts!). It usually takes between 12 and 18 minutes, depending on your oven and pan.

Can I prepare this recipe ahead of time?

Absolutely! You can prepare the vegetable mixture a day ahead and keep it refrigerated. When ready, assemble the frittata and bake. Alternatively, you can bake the whole frittata and reheat slices as needed.

What can I substitute if I don’t have feta cheese?

Go for a tangy goat cheese or crumbly queso fresco if you like similar textures and flavors. If you want a milder touch, sharp cheddar or a sprinkle of parmesan works nicely too.

Final Thoughts

This Sweet Potato and Red Pepper Frittata Recipe is one of those meals that feels both cozy and a little special at the same time. It’s a beautiful way to bring simple ingredients to life with bright colors and comforting flavors, and I hope you’ll find it as rewarding to make and share as I do. Next time you want something delicious but fuss-free, give it a whirl — you might just have a new favorite.