Baked Sweet Potato Frittata

Want something a little different for breakfast? This Baked Sweet Potato Frittata is a filling and nutritious option fro the first meal of the day. Let’s take a look at how you make it.

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Why you’ll love this recipe

• Filling breakfast option: Frittatas are very filling and that makes them ideal for breakfast to keep you going until lunch
• Simple ingredients: The recipe doesn’t call for anything too unusual so it is easy to make.
• Meat free: If you are having a meatless day or have vegetarians to feed, then this recipe is ideal.

What is a frittata?

If you’ve ever found yourself wondering what the difference is between a frittata and an omelet, you are certainly not alone. Both contain eggs, but there are some key distinctions.

An omelet is typically made with just beaten eggs, filled with ingredients like cheese or vegetables, and folded in half before serving. A frittata, on the other hand, starts out similar to an omelet but is finished in the oven. This allows for a fluffier texture and the opportunity to add a wider variety of ingredients, such as potatoes or meats.

Frittatas can also be sliced and served like a pie, making them a popular choice for brunch or lunch parties. 

Ingredients

• Sweet potatoes: One large potato will work for the recipe, peel it and dice into small pieces to help it cook
• Vegetables: Along with the potatoes, the recipe uses bell peppers and red onion to add some bulk to the dish
• Eggs: Six eggs are needed to make up the frittata
• Cheese: Gouda cheese works perfectly with the ingredients, use fresh and grate it yourself if you can or a pre-shredded will work.
• Arugula or spinach: Use the fresh greens right at the end of the recipe
• Herbs: You will want garlic powder, dried basil and parsley as well as salt and black pepper

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

• Bell pepper: We used red bell peppers for this recipe but you could use any colour you have in your cupboard
• Fresh herbs: You can use some fresh basil and parsley when you serve the frittata in addition to the dried versions in the mixture
• Add more vegetables: You can also add more vegetables if you want with something like mushrooms, tomatoes, asparagus or kale working well.

Instructions

Step 1: Prepare the baking tray

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.

Step 2: Cook the vegetables

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 3: Finish cooking and add to baking tray

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 4: Mix the eggs with the cheese

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.

Step 5: Add the arugula or spinach

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 6: Put the frittata together 

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.

Step 6: Cook and garnish

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.

Recipe tips

• Serving the dish: 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.
• Add some meat: This is great for a vegetarian option but if you want to add some meat to it, some cooked and chopped bacon would be perfect. Another idea would be to add some of your favourite sausage, again cooked and sliced.

Recipe FAQ

What Pan to Use for a Frittata?

Are you a fan of frittatas but don’t own a cast-iron skillet? Don’t fret! Any oven-safe skillet will do the trick, just be sure to add some extra oil before cooking to prevent sticking.

And don’t limit yourself to just frittatas – these skillets are incredibly versatile and can be used for a variety of dishes. Try using one for roasted vegetables, pan pizza, or even homemade crispy hash browns. The possibilities are endless. 

Storage & reheating

• Fridge: Allow the frittata to cool completely and then store any leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: If you want to make sure you freeze the frittata flat, cover a baking tray in greaseproof paper then freeze it. Then add it to a freezer bag or an airtight container and keep it there for up to 3 months. Defrost thoroughly before reheating.
• Reheating: Best to reheat it in the oven at a similar temperature to what’s used when cooking. It can also be eaten cold when it is still fresh.

More recipes

Want more ideas? Check out these other related recipes!

• Sweet Potato and Gouda Cheese Breakfast Casserole
• Sweet Potato & Avocado No-Bread Toast
• Slow Cooker Southwestern Breakfast Casserole
• Bacon Egg and Cheese Breakfast Casserole with Broccoli