This healthy Baked Sweet Potato Frittata recipe is perfect for a quick and easy breakfast, lunch, or dinner. It is packed with nutrients and is incredibly versatile. You can add any vegetables you have on hand, as well as any protein of your choice.
I like to add a bit of cheese for extra flavor, but you could easily leave it out to make this dish vegan. The possibilities are endless! This Baked Sweet Potato Frittata is sure to become a staple in your household
Making Baked Sweet Potato Frittata is easy
Making a delicious and nutritious meal doesn't have to be complicated or time-consuming. Take this easy and tasty Baked Sweet Potato Frittata for example. Made with just a few simple ingredients, it can be on the table in under an hour. And cleanup is a breeze since everything is cooked in one pan. So whether you're feeding a crowd or just looking for a quick and easy weeknight meal, this Baked Sweet Potato Frittata is sure to please.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 35-40 minutes
Serves: 4
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Ingredients needed to make Baked Sweet Potato Frittata
Non-stick cooking spray
2 T. extra virgin olive oil, divided
1 large sweet potato, peeled and diced
1 medium red bell pepper, diced
½ medium red onion, diced
½ t. garlic powder
1 t. dried basil
1 t. dried parsley
Sea salt and black pepper, to taste
6 large eggs
3 T. half & half
1 c. gouda cheese, shredded, divided
2 c. fresh arugula or spinach
Optional: Fresh parsley and basil, to serve
Instructions for making Baked Sweet Potato Frittata
- Position top oven rack in the center position and preheat the oven to 350°F. Spray a medium-sized baking dish with non-stick cooking spray and set aside.
- Heat one tablespoon of 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.
- 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.
- 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.
- 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.
- 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. Garnish with fresh herbs, if using, and serve immediately. Enjoy!
Variations
There are many variations you can use in making Baked Sweet Potato Frittata. For example, you can add different vegetables, such as carrots, peas, or corn. You can also add different herbs or spices to the frittata, such as basil, oregano, or thyme. Finally, you can top the frittata with different cheeses, such as cheddar, mozzarella, or Parmesan. Experimenting with different ingredients will help you find the perfect combination for your taste buds!
Storage
One of the great things about baked sweet potato frittata is that it can be easily stored and enjoyed at a later time. This dish can be stored in the fridge for up to four days, making it a great option for meal prep. When storing, be sure to place the frittata in an airtight container to prevent it from drying out. When you're ready to eat, simply reheat the frittata in the oven or microwave until it's piping hot. Enjoy as is, or serve with a side of fresh fruit or greens for a complete meal.
Top tip
Here are some top tips for making and storing Baked Sweet Potato Frittata:
- Make sure the sweet potatoes are evenly cooked before adding them to the frittata mixture. Otherwise, they will release too much water and make the frittata soggy.
- If you're using fresh herbs, chop them finely so they don't overpower the other flavors in the frittata.
- Avoid overloading the frittata with fillings. Too much filling will make it difficult to flip and can cause it to fall apart.
- Let the frittata cool slightly before cutting into it. This will help it to set up and hold together better.
- Store leftover frittata in the fridge for up to four days. Reheat individual slices in the microwave or in a pan on the stove.
Baked Sweet Potato Frittata
- Total Time: 55 minutes
- Yield: 4
Description
This healthy Baked Sweet Potato Frittata recipe is perfect for a quick and easy breakfast, lunch, or dinner. It is packed with nutrients and is incredibly versatile. You can add any vegetables you have on hand, as well as any protein of your choice.
Ingredients
Non-stick cooking spray
2 T. extra virgin olive oil, divided
1 large sweet potato, peeled and diced
1 medium red bell pepper, diced
½ medium red onion, diced
½ t. garlic powder
1 t. dried basil
1 t. dried parsley
Sea salt and black pepper, to taste
6 large eggs
3 T. half & half
1 c. gouda cheese, shredded, divided
2 c. fresh arugula or spinach
Optional: Fresh parsley and basil, to serve
Instructions
-
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.
-
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.
-
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.
-
While the vegetables cook, whisk together the eggs and half & half in a large bowl. Add half the Gouda cheese and stir to combine. Set aside.
-
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.
-
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 pre-heated 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!
- Prep Time: 15 min
- Cook Time: 40 min
