This simple sweet potato frittata is loaded with healthy ingredients like veggies, pesto, fresh herbs, and cheese! It only requires one dish and is perfect for a nice Sunday brunch, easy weeknight dinner, special occasions, or even weekly meal prep.
Serve this with some crispy smashed potatoes or Monte Cristo Pinwheels and a nice apple salad for a fantastic brunch! Check out these brunch casseroles if you're looking for breakfast recipes for a crowd.
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I love making frittata as an easy way to food prep breakfast for the work week. But frittata is also great for entertaining-it's essentially a crustless quiche. You can easily make this sweet potato frittata recipe in advance, and warm it up just before serving to make your life a little easier.
This sweet potato frittata recipe is inspired by a veggie scramble I used to order at Tin Shed cafe in Portland, OR. It's healthy, packed with veggies, and has amazing flavor. You can easily add your favorite breakfast meat to this frittata.
Tips and Tricks
- Use a well-seasoned cast iron skillet. The frittata may stick if your cast iron skillet isn't well seasoned. Opt for a nonstick skillet if needed.
- Use butter for extra flavor. Use butter instead of olive oil for a richer flavor.
- Layer the seasoning with each step to ensure all the ingredients are well seasoned.
Equipment Needed
- 8-inch well-seasoned cast iron skillet or any nonstick oven-safe skillet
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients You'll Need
- Large Eggs, whole eggs
- Milk, regular milk, heavy cream or half and half. I have also used coconut milk (canned, full-fat) and it's delicious.
- Sweet Potatoes or butternut squash, diced.
- Onion: red onion, white or yellow onion, diced.
- Mushrooms: Regular white or button mushrooms, sliced or quartered.
- Kale or fresh spinach (baby spinach). Swiss chard is a great substitute for kale.
- Basil Pesto, homemade or store-bought.
- Cheese: cream cheese, creamy goat cheese, gouda cheese, or feta cheese. I used an old-fashioned-style cream cheese I found in the gourmet cheese section. I like it because it's creamy but crumbles nicely. Use whatever cream cheese you can find. It all works here.
- Fresh Thyme or fresh sage or use dried
- Crushed Red Pepper optional for a little heat.
- Salt and Black Pepper
- Olive oil, butter or coconut oil for sauteing.
How to Make This Frittata
In an oven-safe skillet, heat a little splash of olive oil, butter, or coconut oil (1 tbsp) over medium heat. Add the diced sweet potatoes and season with salt, pepper, and ½ the thyme. Cook, stirring occasionally, until soft and golden brown (8-10 minutes). Transfer the potatoes to a plate and set aside.
Add a little more oil to the skillet with the diced onions and mushrooms (wait to season). Cook, stirring occasionally, until the mushrooms are brown and the onions are translucent (5-8 minutes). Add the kale(or spinach) and garlic, salt, pepper, thyme, and chili flakes. Saute for 2-3 minutes until the garlic is fragrant and the kale has softened.
Turn off the heat, mix in the potatoes, and in an even layer, top with chunks of cream cheese and basil pesto. (Don't mix the cheese and pesto into the veggies.)
In a medium bowl, whisk together the egg, milk, salt, and pepper. Gently pour egg mixture over the potato mixture.
Transfer the skillet from the stove top to the oven. Bake for 20-25 minutes or until the egg mixture is set.
Cool slightly before slicing. Serve with extra pesto on top of the frittata, and your favorite hot sauce if desired.
Meat Addition Ideas
- Pork sausage, breakfast, chorizo, or Italian (Saute first, before potatoes, transfer to a plate and set aside, then cook potatoes.)
- Canadian bacon (Mix in before topping with cheese and pesto)
- Stir in a little bacon before topping with cheese.
- Add some diced ham to the veggie mixture.
What to Serve with Sweet Potato Frittata
- Crusty bread like homemade focaccia
- Simple arugula salad
- Crispy smashed potatoes
- Bacon, lettuce, and tomato salad
- Peach and burrata salad
- Little gem salad with fresh herbs
- Strawberry spinach salad
Make Ahead, Storage and Reheating Instructions
Make Ahead:
- Preparation: You can make the frittata a day in advance. Prepare and bake it, then allow it to cool completely before storing.
- Ingredients: You can also pre-chop vegetables and cook any meats or other fillings the day before to save time.
TO STORE:
- Refrigerator: Once cooled to room temperature, cover the frittata tightly with plastic wrap or transfer it to an airtight container. It will stay fresh for up to 4-5 days in the refrigerator.
- Freezer: If you want to freeze it, slice the frittata into portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 2-3 months.
TO REHEAT:
- Oven: Preheat your oven to 350°F (175°C). Place the frittata (whole or sliced) on a baking sheet and cover it loosely with foil to prevent it from browning too much. Heat for about 15-20 minutes, or until warmed through.
- Microwave: For individual slices, you can microwave them. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 30-60 seconds, checking to ensure it’s heated through.
- Skillet: Heat a non-stick skillet over medium-low heat. Add the frittata slice and cover it with a lid. Heat for about 5-7 minutes until warmed through.
Recipe
Pesto, Veggie and Sweet Potato Frittata
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Equipment
- Cast Iron Skillet 8 inch, well seasoned.
Ingredients
- 8 Large Eggs
- ⅓ Cup Milk whole, heavy cream, half and half or full-fat canned coconut milk
- 2 Cups Sweet Potato diced or butternut squash
- 2 Cups Button Mushrooms wiped clean and sliced or quartered
- 1 Cup Onion white, red, or yellow, diced
- 1/1/2 Cups Kale fresh spinach or chard, chopped
- 1-2 Cloves Fresh Garlic chopped
- 1 teaspoon Thyme dried, divided or 1 tablespoon fresh
- ¼ teaspoon Crushed Red Pepper Flakes optional
- 4 Ounces Cream Cheese or goat, feta, and gouda all work well (about ½ cup) use more if desired
- ½ Cup Basil Pesto homemade or store-bought, plus more for serving
- 2 tablespoon Olive Oil butter, or oil of choice
- 1 teaspoon Salt divided, use more if desired
- ¾ teaspoon Black Pepper divided
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Instructions
- Preheat the oven to 325F and position the rack in the center.
- Cook the potatoes: In an 8-inch oven-safe skillet (see note 1), heat a little splash of olive oil, butter, or coconut oil (1 tbsp) over medium heat. Add the diced sweet potatoes and season with ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon thyme. Cook, stirring occasionally, until soft and golden brown (8-10 minutes). Transfer the potatoes to a plate and set aside.
- Cook the veggies: Add a little more oil (1 tbsp) to the skillet with the diced onions and mushrooms (wait to season). Cook, stirring occasionally, until the mushrooms are brown and the onions are translucent (5-8 minutes). Add kale, garlic, ¼ teaspoon salt, pepper, ½ teaspoon thyme, and chili flakes,(if using). Saute for 2-3 minutes until the garlic is fragrant and the kale has softened.
- Combine and top: Turn off the heat, mix in the potatoes, and arrange in an even layer, top with chunks of cream cheese and basil pesto. (Don't mix the cheese and pesto into the veggies.)
- Make the egg mixture: In a medium bowl, whisk together the egg, milk, ½ teaspoon salt, and ¼ teaspoon pepper. Gently pour egg mixture over the potato mixture.
- Bake: Transfer the skillet from the stove top to the oven. Bake for 20-25 minutes or until the egg mixture is set.
- Cool and serve: Cool slightly before slicing. Serve with extra pesto on top of the frittata, and your favorite hot sauce if desired.
Notes
- Preparation: You can make the frittata a day in advance. Prepare and bake it, then allow it to cool completely before storing.
- Ingredients: You can also pre-chop vegetables and cook any meats or other fillings the day before to save time.
- Refrigerator: Once cooled to room temperature, cover the frittata tightly with plastic wrap or transfer it to an airtight container. It will stay fresh for up to 4-5 days in the refrigerator.
- Freezer: If you want to freeze it, slice the frittata into portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 2-3 months.
- Oven: Preheat your oven to 350°F (175°C). Place the frittata (whole or sliced) on a baking sheet and cover it loosely with foil to prevent it from browning too much. Heat for about 15-20 minutes, or until warmed through.
- Microwave: For individual slices, you can microwave them. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 30-60 seconds, checking to ensure it’s heated through.
- Skillet: Heat a non-stick skillet over medium-low heat. Add the frittata slice and cover it with a lid. Heat for about 5-7 minutes until warmed through.
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