Delicious Sweet Potato Oven Baked Frittata
This delicious Sweet Potato Oven Baked Frittata is filled with eggs, sweet potatoes, and gouda cheese. Perfect for breakfast or dinner any day of the week, or serve for a holiday brunch gathering.
With the holidays coming up, I wanted to make a dish that wasn’t filled with way too many calories as some holiday foods can be. I figured with all of the baking I do this time of year, all of the delicious recipes I make for Christmas dinner, I should have a healthier brunch recipe for us to eat.
This Delicious Sweet Potato Oven Baked Frittata fits that bill, and is a change from using white potatoes. Frittatas are wonderful for using up vegetables that may be nearing their expiration dates. You can make them meatless, as this one is or you can add sausage, ham, or bacon. Add some black beans for extra health benefits. Perfect for any meal of the day. I like to serve it for dinner with a side salad for Meatless Mondays.
You may think sweet potatoes and eggs don’t go together but they really do. This frittata is creamy, fluffy, and so good!
How to Make This Sweet Potato Frittata
Step 1
Preheat the oven to 350°F. Spray a medium-sized baking dish with non-stick cooking spray and set aside.
Step 2
Heat one tablespoon olive oil in a large skillet over medium heat. Add sweet potatoes, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.
Step 3
Cook, occasionally stirring until the pepper and onion soften and the sweet potato starts to develop a bit of color, approximately 5-6 minutes.
Step 4
Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.
Step 5
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.
Step 6
Add the remaining olive oil to the same skillet over medium heat and toss in the arugula or spinach. Cook, occasionally stirring, 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.
Step 7
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.
Step 8
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.
What to Serve with a Frittata
For breakfast: Serve this delicious frittata with fresh fruit or yogurt with a granola topping.
For lunch or dinner: Add a simple tossed salad with your favorite dressing and a hunk of crusty bread.
Other Frittatas and Egg Dishes to Enjoy
- Potato-Crusted Frittata
- Eggs Benedict Recipe
- Easy Broccoli and Ham Quiche
- Easy Western Omelet Quiche
Sweet Potato Oven Baked Frittata
Ingredients
- 2 tablespoons olive oil, divided
- 1 large sweet potato, peeled and diced
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- salt and pepper, to taste
- 6 eggs
- 3 tablespoons half and half cream
- 1 cup shredded gouda cheese, divided
- 2 cups fresh arugula or spinach
- fresh parsley and basil for garnish
Instructions
- 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 potatoes, 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.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
I can’t wait to try this recipe for frittata night this week!
Hope you enjoy it!