How To Make Sweet Potato Frittata

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How To Make Sweet Potato Frittata

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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.

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– large sweet potato – extra-virgin olive oil – shallots – garlic – baby spinach – fresh rosemary – large eggs – whole milk – sea salt – black pepper – goat cheese – Parmesan cheese

Ingredients Needed

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Preheat oven to 375 degrees F. Roast sweet potatoes: 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.

Recipe Instructions

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

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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.

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Add baby spinach 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.

Recipe Instructions

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

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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, 18 to 22 minutes. Cool for 5 minutes, then slice into wedges and serve.

Recipe Instructions

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I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox!

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