Baked Sweet Potato Frittata

This Baked Sweet Potato Frittata is packed with hearty ingredients like sweet potatoes, eggs, and cheese, making it a satisfying meal for any time of day. Perfect for brunch or breakfast, it’s a versatile, flavorful dish that’s easy to prepare and loved by all!

Course Main Dish

Cuisine Mexican

Keyword baked sweet potato frittata, cheesy baked breakfast, easy brunch ideas, healthy meal prep, hearty breakfast recipes, sweet potato and egg recipes, versatile frittata dish

Method Oven

Main Ingredient Vegetable

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 365kcal

Author Kelli Miller

Equipment

Ingredients

Non-stick cooking spray
2 Tbsp of extra virgin olive oil divided
1 large sweet potato peeled and diced
1 medium red bell pepper diced
½ medium red onion diced
½ tsp of garlic powder
1 tsp of dried basil
1 tsp of dried parsley
Sea salt and black pepper to taste
6 large eggs
3 Tablespoons of half & half
1 Cup(s) of gouda cheese shredded, divided
2 Cup(s) of fresh arugula or spinach
Optional: Fresh parsley and basil to serve

Instructions

Position the 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, occasionally stirring until the pepper and onion soften and the sweet potato develops 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 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!

Notes

You can use a well-seasoned cast iron skillet from start to end with this recipe. However, an enamelled cast iron baking dish, such as the Le Creuset® shown in the picture makes for an excellent presentation.

Nutrition