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side view of a sweet potato frittata.

Pesto, Veggie and Sweet Potato Frittata

Try this simple and flavorful sweet potato frittata packed with healthy ingredients like veggies, pesto, and cheese. Serve with crispy smashed potatoes and apple pecan salad for a delicious Sunday brunch.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 10 minutes
Cook Time 45 minutes
Cooling 5 minutes
Total Time 1 hour
Course Breakfast, Brunch, lunch, Main Course
Cuisine American
Servings 6 people
Calories 338 kcal

Equipment

  • Cast Iron Skillet 10¼ 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

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

Note 1 - Use a well-seasoned cast iron skillet or an oven-safe nonstick skillet to prevent the frittata from sticking.
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.

Nutrition

Serving: 1sliceCalories: 338kcalCarbohydrates: 17gProtein: 12gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 241mgSodium: 759mgPotassium: 438mgFiber: 3gSugar: 6gVitamin A: 7691IUVitamin C: 8mgCalcium: 134mgIron: 2mg
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