Name: Sweet Potato and Gouda Cheese Breakfast Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

We hear about how important breakfast is, the start of the day, filling up until lunch. But sometimes the options are a little uninspiring – there’s only so many times you get excited by a bowl of cereal! That’s why the idea of taking lunch style meals and making them into breakfast casseroles really appears. And that’s what we have here in this sweet potato and Gouda cheese recipe.

As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.

What’s the difference between a frittata and an omelette?

Before we tuck into the making of the casserole, let’s take a moment to get the hang of what it is. This dish is classed as a frittata – but what’s the difference between a frittata and an omelette?

An omelette is a very simple dish – all you really need is eggs and milk, but you can add as many extras to it as you want. You whisk the eggs with milk and seasoning then pop it in the frying pan, often with a little butter to stop it from sticking. Then you can add other ingredients and leave it flat or fold it in half for a pasty-style result.

Frittatas are very similar, but the milk is more important and sometimes cream is used in its place. That’s because a frittata is a bit more like the mixture you make for a quiche – more liquid-based with various ingredients in it and then cooked in a frying pan. These extras need to be mixed in with the eggs and milk before cooking. They are often finished in the oven, which is why they are called a breakfast casserole.

omelette or frittata what's the difference — Omelette on the left and frittata on the right

A couple more differences between the two are:

Omelette eggs are whisked gently while frittata mixture is thickening, like custard
Omelettes are only cooked on one side mostly of the time, but frittatas are always cooked on both
Omelettes are cooked quickly, over a higher heat while frittatas are cooked slower over a lower heat – hence the casserole bit
Frittata are often allowed to cool a bit before serving while omelettes are eaten straight out of the pan

What kind of pan should I use for a frittata?

So, it is clear that while omelettes and frittatas are closely related, there are a few differences. Another difference is the type of pan that works best for a frittata – a cast iron skillet.

The reason that we use a skillet rather than a frying pan (which is normal for omelettes) is that you can pop a skillet into the oven once the stovetop section of cooking is complete. This means you don’t have to try to move the food and also it makes for less washing up.

Another option is to use a skillet or a frying pan for the first part of the recipe then move the food to an enamelled cast iron baking dish. La Creuset are well known for their very high quality dishes that also come in some very snazzy colours. But if you don’t want to go that high in your spending, there are lots of similar type of dish that will work just as well.

What you need

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

How to make Sweet Potato & Gouda Cheese Breakfast Casserole

Preheat the oven to 350F / 175C. Spray the baking dish with a non-stick cooking spray or grease it as you prefer.

Heat a tablespoon of olive oil in the skillet on a medium heat. Add the sweet potato, red pepper, onion, garlic and herbs then season and stir.

Cook, stirring regularly, until the pepper and onion is soft, and the potato has a little colour, usually around 5 minutes. Take off the heat and transfer to the baking dish, spreading into an even layer in the bottom. Whisk the eggs and cream in a large glass bowl and add half the cheese then stir.

Add more oil to the skillet and add the spinach or arugula. Cook for 2-3 minutes until the greens wilt then add over the rest of the vegetables.

Pour the egg mixture on top and make sure everything is covered. Sprinkle with the rest of the cheese and season if you want.

Add to the oven and bake until the egg is set, usually 25-30 minutes. Remove and allow to cool a bit before garnishing with fresh herbs and serving.

Recipe tips

Gouda is a semi-soft cheese that is brilliant for cooking with that has quite a mild flavour. If you can’t get it, something like Edam or Monterey Jack would work just as well. You could swap it for something like cheddar but know that it will probably have a stronger flavour. Mozzarella would also potentially work.

Want a bit of protein in your dish? Then you could also add some meat to this. A great option would be to cook some of your favourite sausage, salami or chorizo and dice it up to add to the mixture. That would add the meat content without being too heavy.

Yield: 4 portions