Sweet Potato Frittata -

Side view of a slice of sweet potato fritatta on a plate with the pan in the background.

Sweet Potato Frittata

This easy, fluffy, sweet potato frittata makes a healthy and impressive one pan meal that's ready in under 30 minutes.

Course Breakfast/Brunch, dinner

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 175kcal

Author Ann Otis

Equipment

1 10-inch cast iron skillet

Ingredients

1 tablespoon olive oil
½ red onion chopped
1 medium sweet potato about 10 oz, cut into ½ inch cubes
1 teaspoon kosher salt divided
2 cloves garlic minced
2 teaspoons fresh thyme or chopped sage or rosemary
1/2 teaspoon smoked paprika
8 large eggs
¼ cup half-and-half or whole milk or heavy cream
¼ teaspoon pepper
2 cups baby spinach
1/4 cup crumbled feta

Instructions

Preheat the oven to 400.F
In a 10 inch cast iron skillet, heat the olive oil over medium heat. Add the sweet potatoes, onions, and 1/2 teaspoon of salt, to the skillet. Cook, stirring occasionally, until the sweet potatoes are fork tender, about 10 minutes.
Add the garlic, thyme, and paprika, stir to combine and cook 1 minute longer.
Add the spinach and cook until wilted, about 2-3 minutes longer. Spread the vegetables evenly at the bottom of the pan.
While the vegetables are cooking, in a large bowl, whisk together the eggs, half-and-half, the remaining ½ teaspoon of salt, and a few grinds of black pepper.
Pour the egg mixture evenly over the vegetables in the pan and sprinkle the feta evenly over the top.
Transfer from the stovetop to the oven. Bake the frittata for 12-14 minutes until set and slightly golden. Cut into slices and serve warm or at room temperature.

Video

Notes

How to store and reheat frittata

Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat in a covered dish in the oven at 375F for best results. I have also simply re-heated frittata in the microwave many times with very decent results!

You can also freeze it for up to 3 months. To reheat from frozen, place on a cookie sheet and slowly reheat in a 275F oven.

Nutrition