Breakfast Recipes

Baked Sweet Potato Frittata Recipe

Baked Sweet Potato Frittata

How about a combination of sweet Potato frittata and a coffee for a relaxing Sunday morning as a breakfast or as a brunch?. Your family will love this sweet potato frittata mixing with onions, bell pepper, and cheese.

Ingredients for Easy Frittata Recipe :

  • Sweet potatoes
  • Oil – extra virgin olive oil preferred
  • Red bell pepper
  • Red onion
  • Garlic powder
  • Dried basil
  • Dried parsley
  • Sea salt and black pepper
  • Eggs
  • Half & half
  • Gouda cheese
  • Arugula – or you can use spinach

How to Make Sweet Potato Frittata :

Step One:

Heat one tablespoon olive oil in a large skillet over medium heat. Add sweet potato, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.

Step Two:

Cook, stirring occasionally until the pepper and onion soften and the sweet potato starts to develop a bit of color, approximately 5-6 minutes. Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.

Step Three:

While the vegetable cook, whisk together the eggs and half & half in a large bowl. Add half the Gouda cheese and stir to combine. Set aside.

Step Four:

Add the remaining olive oil to the same skillet over medium heat and toss in the arugula or spinach. Cook, stirring occasionally, just until the greens wilt, approximately 2-3 minutes. Remove from heat and spread evenly on top of the other vegetables in the baking dish.

Step Five:

Pour the egg mixture on top and spread with a rubber spatula, if necessary, to cover the entire surface. Sprinkle remaining cheese on top and season with additional salt and black pepper, if desired. Place in preheated oven and bake until the egg is set and the top starts to turn golden brown, approximately 25-30 minutes. Remove from oven and cool slightly before slicing.

Planning Tip:

This recipe can also be prepared from start to finish in a large, well-seasoned cast-iron skillet. However, an enameled cast iron baking dish, such as the Le Creuset® version shown here, makes for a nice presentation for a traditional Sunday brunch.

Serving Suggestions:

This delicious potato frittata itself is a complete meal for the breakfast. So you can garnish with fresh herbs and serve immediately. Or you can serve with few chicken wings. Share your thoughts with us.

Best Baked Sweet Potato Frittata

Some more recommending breakfast recipes –

Lovely gluten free pancake recipe – Coconut Flour Pancakes

Coconut flour banana muffins – Easy Coconut Flour Banana Muffins with Chocolates

Cheesy casserole recipe – Cheesy Breakfast Casserole with Broccoli & Sausage

Baked Sweet Potato Frittata

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American American
Serves: 4
Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes

Easy breakfast frittata with sweet potatoes and cheese.

Ingredients

  • Non-stick cooking spray
  • 2 tbsp extra virgin olive oil, divided
  • 1 large sweet potato, peeled and diced
  • 1 medium red bell pepper, diced
  • 1/2 medium red onion, diced
  • 1/2 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • Sea salt and black pepper, to taste
  • 6 large eggs
  • 3 tbsp half & half
  • 1 cup gouda cheese, shredded, divided
  • 2 cup fresh arugula or spinach
  • Optional: Fresh parsley and basil, to serve

Instructions

1

Position top oven rack in the center position and pre-heat oven to 350°F. Spray a medium-sized baking dish with non-stick cooking spray and set aside.

2

Heat one tablespoon olive oil in a large skillet over medium heat. Add sweet potato, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.

3

Cook, stirring occasionally until the pepper and onion soften and the sweet potato starts to develop a bit of color, approximately 5-6 minutes. Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.

4

While the vegetable cook, whisk together the eggs and half & half in a large bowl. Add half the Gouda cheese and stir to combine. Set aside.

5

Add the remaining olive oil to the same skillet over medium heat and toss in the arugula or spinach. Cook, stirring occasionally, just until the greens wilt, approximately 2-3 minutes. Remove from heat and spread evenly on top of the other vegetables in the baking dish.

6

Pour the egg mixture on top and spread with a rubber spatula, if necessary, to cover the entire surface. Sprinkle remaining cheese on top and season with additional salt and black pepper, if desired.

7

Place in preheated oven and bake until the egg is set and the top starts to turn golden brown, approximately 25-30 minutes. Remove from oven and cool slightly before slicing. Garnish with fresh herbs, if using, and serve immediately. Enjoy!

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