Baked Sweet Potato Frittata Breakfast Recipe

A Baked Sweet Potato Frittata is the perfect breakfast or brunch option for families! Make ahead of time and your family will thank you!

BAKED SWEET POTATO FRITTATA – THE PERFECT BREAKFAST OR BRUNCH!

Not everyone enjoys eating as soon as they wake up. Sometimes, brunch is a better option. Frittatas are one of those dishes that are overshadowed by the quiche. The frittata is similar, minus the crust. There are endless combinations of meat, cheeses, and vegetables that you can include. This is just one of many recipes!

OTHER BREAKFAST RECIPES TO TRY:

• Potato, Sausage, & Broccoli Breakfast Casserole
• Sara Lee® Artesano Ultimate Breakfast Toaster
• Keto Breakfast Sandwich – Avocado Cheddar Bacon
• Bacon Cheddar Breakfast Casserole
• Easy Parmesan Breakfast Potatoes
• Buttermilk Pancakes with Peaches and Cream
• Dutch Baby Pancakes
• Pumpkin Spice Pancakes
• Cream Cheese Berry Pancakes

QUICK GLANCE AT INGREDIENTS TO MAKE A BAKED SWEET POTATO FRITTATA:

• Non-stick cooking spray
• Extra virgin olive oil
• Sweet potato
• Red bell pepper
• Red onion
• Garlic powder
• Dried basil
• Dried parsley
• Sea salt and black pepper
• Eggs
• Half & half
• Gouda cheese
• Fresh arugula or spinach
• Fresh parsley and basil

HOW TO MAKE A SWEET POTATO FRITTATA:

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.

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.

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.

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 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. Enjoy!

FREQUENTLY ASKED QUESTIONS:

Do I have to follow all the ingredients exactly?

If you want this to turn out properly, yes, I recommend following the base of the recipe. You can always change up the vegetables you want to include. Feel free to use whatever you have on hand.

What kind of skillet should I use?

I use a cast iron skillet, but any non-stick skillet will work. You can also leave it in the skillet and transfer to the oven, if you prefer.

PIN to SAVE!