Have a few vegetables and some eggs? Excellent, you can make a frittata! Add a protein and some cheese, and you can make an exceptional frittata. I like my frittatas sturdy, sliceable, and containing a respectable serving of vegetables and protein. These standards (and you should have frittata standards too) mean my frittata recipes tend to lean heavy on the mix-ins. When I want all eggs, I make a scramble. When I want an array of hearty ingredients seamlessly bound together as if they were intended to be united all along, I make a frittata. This sweet potato frittata recipe is fast and ingredient improv friendly, but it tastes anything but thrown together. When you sit down to eat it, you’ll have the sense of enjoying a meal that is intentional, nourishing, and satisfying. You’ll be equally pleased to eat it for a fast weeknight dinner as you will be at a lazy weekend brunch.
How to Make Sweet Potato Frittata
The ingredients and amounts in this recipe are a starting point. Feel free to tweak them to your own preferences or what you have waiting in the refrigerator.
The Ingredients
Sweet Potatoes. Unexpected and exceptional in frittata. They make it super filling and taste surprisingly delicious with eggs. Putting sweet potato in a frittata is like making a superfood version of a Spanish tortilla, which traditionally calls for white potatoes. (If you love sweet potatoes at breakfast, you’ll love my Sweet Potato Hash Browns.)
In case you don’t have a cooked sweet potato on hand, I’ve included a fast, easy way to speed along the process in the microwave. Not into sweet potatoes? Swap 1 1/2 cups of any leftover roasted veggie.
Crispy Ham. If you have ham at Christmas or Easter, a frittata is an ideal way to use the leftovers. I pan sautéed it to make it golden and crisp on the outside and lock in the juices on the inside.
As you might expect, thick-cut bacon (roughly chopped into bite-size pieces and sautéed until crisp) would be a delectable substitution, as would Canadian bacon.
Cheese. Feta and sharp cheddar are my picks here. Any combination of goat cheese, fontina, or gruyere would be scrumptious too.
A handful of cheese adds creaminess, saltiness, and (I can’t prove this, but I believe it to be true) pure happiness.
Fresh Herbs. I love rosemary here, but feel free to use other herbs you have already on hand or prefer.
A sprinkle of fresh parsley or chives is also a lovely way to add color, especially if you are serving the Sweet Potato Frittata for a special occasion.
Caramelized Onions. They make everything in the frittata (and in life) better.
The Directions
Grab an ovenproof skillet. You’ll use it both for cooking the frittata ingredients and baking the final frittata too. I’m a sucker for cast iron, but any oven-safe skillet will do nicely.Sauté the veggies (if they are not already cooked) and brown the ham.Beat the eggs in a bowl, then pour them directly into the same skillet.Bake! Pop the skillet underneath your broiler. In fewer than five minutes, your frittata is ready to serve.Slice. Eat. Repeat. Your frittata can be served warm or at room temperature, and the leftovers reheat like a dream.
What to Serve with a Frittata
For dinner, I like to pair a frittata with a simple green salad such as this Anytime Arugula Salad or roasted veggies like these Oven Roasted Brussels Sprouts. A hunk of crusty-on-the-outside, soft-and-chewy-on-the-inside baguette isn’t a bad addition either. It’s a filling, fabulous meal.For a simple breakfast, a frittata is delicious with fruit and plain nonfat Greek yogurt, or even on its own.For an extra special breakfast, serve it alongside hearty muffins like these Apple Carrot Muffins or a sweet, carby treat like Gingerbread Cinnamon Rolls or Eggnog Bread.
Recipe Adaptations
To Make Vegetarian. If you’d like to make a vegetarian sweet potato frittata, you can omit the meat entirely or, better yet, swap it for a second vegetable for flavor variety. Roasted red peppers and/or sautéed kale would both be exceptional. Since ham is salty, you may need to add a pinch of extra salt at the end.To Make Vegan. Sorry, no suggestions for a vegan sweet potato frittata; you really can’t replace the eggs, as they are an integral part of what makes a frittata, well, a frittata.To Make Whole30 and Paleo. This is a Whole30 breakfast recipe and Paleo too! Omit the cheese and you are good to go. (If you’re looking for more Whole30 and Paleo breakfast recipes, try this Whole30 Breakfast Casserole.)To Make Gluten Free. This frittata recipe is already gluten free, so no changes needed there.
More Delicious Frittata Recipes
Cheesy Broccoli Frittata with Chicken and PeppersPotato FrittataHealthy Breakfast Egg Muffins (you can swap the veggies in this recipe for cooked, diced sweet potatoes to make cute little sweet potato frittata muffins)
I’m heading home to Kansas for Christmas tomorrow! I’ll be sharing some of my adventures over on Instagram, but I also plan to make a concerted effort to shut my laptop and put away my phone to enjoy this special time with my family. Wishing you all a merry and bright holiday. Be safe, have fun, and don’t forget the frittata!
