Baked Sweet Potato Frittata

Prep time: 15 minutes
Cook time: 35-40 minutes
Serves: 4

This baked sweet potato frittata recipe can also be prepared from start to finish in a large, well-seasoned cast iron skillet. However, an enameled cast iron baking dish, such as the Le Creuset® version shown here, makes for a nice presentation for a traditional Sunday brunch.

This post contains Affiliate links. For more info please see bottom of the post.

Our family loves frittatas and we eat them all the time. They are a great and easy thing to make when your laying hens are in full production mode. This frittata is a little more special than I would make real quick for a weekday lunch or dinner but it is perfect for a special occasion, say a Mother’s day brunch? I hope you and your family enjoys.

Related Posts: Lodge 6 Qt. Enameled Cast Iron Dutch Oven ~ A Review

• Creamy Red Potato Salad With Fresh Herbs ~ Recipe
• Easy Rustic Ranchero Potatoes ~ Recipe
• Creamy Mashed Sweet Potatoes with Fresh Thyme ~ Recipe
• The Best Ways to Transport Food to Reunions, Potlucks, and Social Gatherings
• Honey Mustard Chicken Wings ~ Recipe
• Food Page

Baked Sweet Potato Frittata

Ingredients:

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

Directions:

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.
   
   
6. 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!

Products Used in this Recipe:

Disclaimer: This post contains affiliate links which means if you click on them, my blog may get compensated, but at no extra cost to you. I promise that we are only affiliated with programs and products which we have personally tried and tested and believe to be great.  Thanks for supporting our homestead dreams!