Sweet Potato Frittata Recipe
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, creamy goat cheese, and nutty Parmesan.
Servings: 6 servings
Calories: 284kcal
Equipment
- 10" cast-iron skillet or (oven-safe) stainless steel skillet
Ingredients
- 1 medium to large sweet potato, peeled and diced into ½" cubes
- 3 Tablespoons extra-virgin olive oil, divided
- 2 shallots, diced
- 2 cloves garlic, minced
- 5 ounces baby spinach
- 1 Tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 10 large eggs
- ¼ cup whole milk
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup goat cheese, crumbled
- ¼ cup Parmesan cheese, grated
Instructions
- 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.
Prep frittata filling:
- Meanwhile, heat remaining 2 tablespoons of oil in a 10" cast-iron or (oven-safe) 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.
Video
Notes
- 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.
Nutrition
Calories: 284kcal | Carbohydrates: 11g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 286mg | Sodium: 479mg | Potassium: 417mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8210IU | Vitamin C: 8mg | Calcium: 170mg | Iron: 3mg
