Sweet Potato Frittata – one of the easiest breakfast, lunch, or dinner you’ll ever make.
I love to have a batch of quick no-fuss lunch/dinner ideas always at hand for when I don’t feel like spending a lot of time in the kitchen. And this sweet potato frittata happens to be one of my favorites.
I’m a big frittata fan, and I always try to come up with new ingredient combos. The best part about frittata is that it never bores you, just play with the ingredients and throw in anything you like. New vibrant flavors are guaranteed to amuse your tastebuds every time you make this awesome classic.
There a couple of things to remember when making one of the most classic italian staples. Whilst frittata tastes delicious however you make it, these 2 simple tricks will help you get a great airy and rich result.
First: Use a blender to mix your eggs. For many years I’ve thought that whisking eggs by hand would be enough for a fluffly result. Turns out I was wrong. Mixing the eggs in a blender is really the secret for a light, super airy frittata.
One more thing: separate the filling and incorporate in two stages. To make the most of your hearty filling don’t throw them all together at the bottom. This simple trick will create a better texture and ensure your veggies are evenly distributed instead of sinking at the bottom of your pan.
For this sweet potato frittata all you need is 7 simple, wholesome ingredients you most probably have already in your kitchen. It comes together in just under 30 mins and makes a great gluten-free and dairy-free option ( if you skip the Parmesan cheese) for a tasty breakfast, starter, or paired with a salad for an awesome main course.
I love how easy this recipe is. All you have to do is stir-fry the sweet potato and onion until soft. In the meantime, mix the eggs in a blender, then transfer into a bowl and fold in spinach leaves, herbs, spring onions and parmesan cheese (if using).
Once the sweet potato is cooked through, remove half the amount from the skillet and gently mix into the egg mixture. Pour in the egg & veggie mixture and evenly distribute over the pan.
Bake your frittata for 15 mins, until crispy and golden on top. Serve it hot straight from the pan, and use any leftovers to fill up some sandwiches the next day.
Make this Sweet Potato Frittata when you need a quick breakfast/lunch fix, unexpected guests are coming over, to take along to picnics this spring and summer, or simply when you’re craving something savory.
I hope you give this tasty frittata a try! Don’t forget to leave a comment below or on my Facebook page, and let me know how you liked it and what are your favorite frittata fillings! Even better, snap a picture, tag it #thepetitecook and share it on Instagram! I can’t wait to see all your delicious creations :).
- 1 onion, finely sliced
- 2 medium-large orange sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 6 free-range eggs
- a bunch of basil leaves (parsley and fresh oregano work well too)
- 150gr/ 5oz fresh baby spinach leaves
- 4 spring onions, finely chopped
- 4 tbsp parmesan cheese (optional)
- sea salt and black pepper to taste
- Pre-heat oven to 195C-400F.
- Heat the olive oil in an oven-safe 9-inch sauté pan or cast iron skillet, over medium heat. Add the chopped sweet potatoes and onion and sauté for 2 mins.
- Cover the pan and reduce heat to avoid browning too much the content. Continue to cook until the sweet potato is tender and cooked through, about 5 mins.
- In the meantime, mix the eggs in a blender until light and airy. Then transfer in a large bowl and mix in spinach leaves, spring onion, aromatic herbs and parmesan if using. Season with salt and pepper.
- Once the sweet potato is cooked through, remove half the amount from the pan and gently mix into the egg mixture.
- Pour the egg & veggies mixture into the skillet and evenly distribute over the pan.
- Bake in the oven for 15-20 mins, until crispy and golden on top.
- Serve it hot straight from the pan, and use any leftovers to make sandwiches the next day.