Sweet Potato Frittata

This baked sweet potato frittata is the easy and delicious breakfast, brunch, or dinner you didn't know you needed! The sweet potatoes are perfectly balanced with savory ingredients like aromatic rosemary, fresh spinach, creamy goat cheese, and nutty Parmesan. You can even customize it using your leftover veggies!

Long time readers know that I love a good frittata any time of day, but I especially like pulling a slice out of the freezer the night before and eating it for lunch. It's a protein-packed dish with a healthy serving of vegetables - what's not to love?

This vegetarian frittata bakes up beautifully with a lightly golden top, and makes the perfect ready-to-go meal.

It's lighter and easier than a quiche, and you don't have to worry about making a crust!

Jump to:

• ⭐️ Why This Frittata is the Best
• 🍠 Ingredient Notes
• 📝 Frittata Variations & Substitutions
• 🔪 How To Make Sweet Potato Frittata
• 👩🏼‍🍳 Expert Tips
• 🍽 How To Serve Frittata
• 💬 Frequently Asked Questions
• ☕ More Breakfast Recipes
• Sweet Potato Frittata Recipe

⭐️ Why This Frittata is the Best

• Fresh, aromatic, and savory frittata with roasted sweet potatoes, fresh rosemary, and creamy goat cheese
• Light and fluffy frittata that's easier than making a quiche, and you don't have to worry about making a crust
• Makes for a cozy brunch dish, or quick and easy lunch or dinner
• Healthy frittata that's packed with vegetables, high in fiber, protein-rich, loaded with nutrients, and naturally gluten-free
• A great way to use up leftover vegetables

🍠 Ingredient Notes

• Sweet potato - You'll need 1 medium sweet potato; I used a Jewel sweet potato with orange skin and orange flesh, but the dark red sweet potatoes will also work. You can either roast or saute your sweet potatoes.
• Shallots - They provide the essential aromatics for your frittata. You can substitute ⅓ cup of diced yellow onion or red onion if needed.
• Garlic - Adds complex flavor and balances the sweetness of the sweet potatoes.
• Baby spinach - This may seem like a lot of spinach, but it cooks down to very little. You can also make this using 10 ounces of (drained) frozen spinach.
• Fresh rosemary - Rosemary pairs very well with sweet potatoes! You can substitute 1 teaspoon dried rosemary if you don't have fresh.
• Eggs - I used large eggs, so if you use medium eggs, you might need 11, and if you use jumbo eggs, you will probably be good with 9 eggs total.
• Whole milk - Adding milk helps to make your frittata lighter and fluffier
• Goat cheese and Parmesan cheese - Both of these cheeses add rich and savory flavor, and the goat cheese adds extra creaminess.

📝 Frittata Variations & Substitutions

• Sweet potato. You CAN use a white or yellow potato, but the flavor profile will be quite different since sweet potatoes are pretty sweet. Instead, I recommend substituting roasted butternut squash for a similar flavor.
• Use leftover veggies. If you have leftover cooked vegetables sitting in your fridge, just add them to the pan with the shallots and reheat for 4-5 minutes.

🔪 How To Make Sweet Potato Frittata

*Printable recipe card can be found below

Roast sweet potatoes:

Preheat oven to 375 degrees F. Place peeled and diced sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Give them a good toss, and roast for 20 minutes, until tender.

Prep frittata filling:

Meanwhile, heat remaining 2 tablespoons of oil in a 10" cast-iron or (oven-proof) stainless steel skillet over medium heat.

Once the oil is hot and shimmering, add diced shallots and cook until softened, about 7 minutes. Add garlic and rosemary, and cook for another minute.

Add baby spinach in two batches and cook for 4-5 minutes, until the spinach has wilted and most of the water has evaporated. Remove from heat and add roasted sweet potatoes after they're done.

Prepare eggs:

In a large mixing bowl, whisk the eggs for about 1 minute. Add milk, salt, and pepper, and whisk to combine.

Assemble and bake frittata:

Carefully pour egg mixture into the skillet containing the cooked veggies, and sprinkle with goat cheese and Parmesan cheese.

Bake in oven until the center is set and lightly golden, 22 to 27 minutes. Cool for 5 minutes, then slice into wedges and serve. Leftover frittata can be covered and stored in the refrigerator for up to 4 days.

👩🏼‍🍳 Expert Tips

• Storage instructions: Store leftovers in the refrigerator for up to 4 days.
• How to freeze: After completely cooled, wrap each frittata slice in foil before placing them into a freezer bag. Store in the freezer for up to 3 months. To thaw, place in fridge overnight.
• Be sure to beat your eggs well before adding them to the pan. This adds air, and results in a light and fluffy frittata texture.
• Make sure your skillet is oven-safe (no non-stick pans). Stainless steel or cast-iron pans both work great.
• Check for doneness. Insert a toothpick into the center of your frittata. If frittata is fully cooked, the toothpick will come out clean. Just be aware that there is cheese in the frittata, so look for uncooked egg (instead of melted cheese) on your toothpick.

🍽 How To Serve Frittata

Although frittatas make for a delicious breakfast or brunch, I love to eat them for lunch or dinner as well!

Pair your frittata with fresh fruit, sourdough scones, a yogurt parfait, or blackberry muffins for a delicious breakfast or brunch.

For a hearty lunch or dinner, serve it with bread and a side salad, like this citrus fennel salad.

💬 Frequently Asked Questions

☕ More Breakfast Recipes

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