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Sweet Potato Frittata Recipe

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This Sweet Potato Frittata is a wholesome, protein-packed, and flavorful egg dish featuring roasted sweet potatoes, sautéed veggies, and melted cheese—perfect for breakfast, brunch, or a light dinner.

Ingredients

  • 8 large eggs
  • 1/3 cup whole milk or half-and-half
  • 2 cups sweet potatoes, peeled and diced
  • 2 tablespoons olive oil (divided)
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh spinach or kale (optional)
  • 1/2 cup shredded cheese (feta, goat cheese, or cheddar)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh herbs (thyme, parsley, or chives – optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and lightly browned.
  2. In an oven-safe skillet over medium heat, add remaining olive oil and sauté onions for about 5 minutes until softened. Add garlic and cook for 1 minute. If using spinach or kale, stir in and cook until wilted.
  3. Add roasted sweet potatoes to the skillet and stir to combine.
  4. In a large bowl, whisk together eggs, milk, salt, pepper, and herbs (if using). Pour over the veggies in the skillet. Sprinkle cheese evenly on top.
  5. Cook on the stovetop for 2–3 minutes until the edges start to set.
  6. Transfer skillet to oven and bake at 375°F (190°C) for 12–15 minutes, or until center is set.
  7. Let the frittata cool slightly before slicing and serving. Serve warm or at room temperature.

Notes

  • Use leftover cooked sweet potatoes to save time—just dice and add during sautéing.
  • Great for meal prep—store slices for easy grab-and-go breakfasts.
  • Make dairy-free by using plant-based milk and cheese or omitting cheese.
  • Customize with different veggies or herbs for variety.
  • Use a muffin tin for mini frittatas; bake at 350°F (175°C) for 18–22 minutes.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-frittata-recipe/