sweet potato frittata

A delicious, easy Sweet Potato Frittata with Ham and Caramelized Onions. Whole30 and Paleo friendly, it's great for healthy breakfasts and dinners too!

Sweet Potato Frittata

sweet potato (about 1 medium)

olive oil (divided)

ham Canadian

onion

rosemary

eggs

cheddar cheese (about 1 ounce)

black pepper

salt

feta cheese (plus additional for serving)

Place a rack in the center of your oven and preheat the oven broiler to high.

Place the chopped sweet potato in a microwave-safe bowl. Fill the bowl with water to a depth of 1/2 inch. Cover the plate with a paper towel (or use a reusable microwave-safe cover). Microwave on high until the cubes are slightly tender but not fully cooked, about 4 to 5 minutes. Let cool a few minutes, then drain.

Meanwhile, heat 2 tablespoons oil in a 10-inch cast-iron or similar ovenproof skillet over medium-high heat. Swirl to coat the skillet. Once the oil is hot, add the ham. Cook, stirring often, until the ham is browned on all sides, 4 to 5 minutes. With a slotted spoon, remove the ham to a plate and set aside.

Reduce the heat to medium. Add the remaining 1/2 tablespoon oil, onion, rosemary, and sweet potato. Sauté, stirring often, until both the onion and sweet potato are lightly browned and the onion is softened, about 7 minutes.

In a large mixing bowl, whisk the eggs until blended. Whisk in the cheddar, black pepper, and salt.

Remove the skillet from the heat. Slowly and gently pour in the egg mixture. Sprinkle with the ham and feta.

Place the skillet in the oven. Broil until the eggs are set and the top is golden, about 3 to 5 minutes. Watch very carefully towards the end of the cooking time to ensure it doesn’t burn (don’t walk away!). This time may vary depending upon your skillet (different materials hold heat differently). If at the 5 minute mark your frittata is not fully cooked, switch the oven to BAKE at 350 degrees F and continue cooking until the eggs are set. Remove from the oven (be careful, the skillet handle will be hot). Let cool a few minutes. Slice and serve warm or at room temperature.

A delicious frittata loaded with chunks of sweet potato, broccoli and a generous sprinkle of cheese! This is perfect for meal prep and is so easy to make. Gluten free, and you can omit the cheese for dairy free.

Sweet Potato and Broccoli Frittata

sweet potato

broccoli

oregano

feta cheese

salt and pepper (to season)

pumpkin seeds (to

coconut oil

Preheat the oven to 160C (320F) and grease a large baking dish.

Arrange the sweet potato, broccoli and leafy greens evenly in the baking dish.

Whisk together the eggs and oregano and season with salt and pepper.

Pour the egg mixture over the vegetables in the baking dish. Sprinkle over the pumpkin seeds if you are using them.

Bake for approximately 40 minutes or until the centre of the frittata feels firm to touch and the top has started to turn a light golden brown. The frittata will puff up a bit while baking but will settle down again once cooled.

Once cooled, slice any leftovers into pieces and store in the fridge. This will keep for up to 5 days.

Leftover turkey, sweet potatoes, spinach and Gruyere cheese – trust me, you'll want to save some Thanksgiving turkey because this breakfast frittata is SO good!

Leftover Turkey and Sweet Potato Frittata

tsp kosher salt

Gruyere cheese (omit

olive oil

tsp fresh or 1/2 tsp dried thyme

garlic powder

paprika

turkey breast (chopped)

baby spinach (roughly chopped)

Preheat the oven to 400°F.

Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and beat until blended. Mix in cheese.

Heat a 10-inch nonstick oven safe skillet over medium heat.

Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.

Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper. Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes.

Add the chopped turkey to the skillet and stir to combine. Add the spinach, and cook until wilted, about 2 to 3 minutes.

Pour the egg mixture into the skillet. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.

 Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and cut into 6 wedges and serve.

This quick and easy Sweet Potato Frittata features breakfast sausage, spinach, cheddar, and pepper jack cheese. It&#039;s just like a quiche but without a crust. You can easily customize this versatile recipe using all kinds of veggies, meats, and cheese. Serve it for breakfast, brunch, lunch, snack, or a simple weeknight dinner! It&#039;s a gluten-free meal packed with protein and veggies!

potato

salt and pepper

oz sausage

spinach

heavy cream

oz sharp cheddar cheese (shredded (about 1 cup))

oz pepper jack cheese (shredded (about 1 cup))

Preheat oven to 375 F.

Toss cubed sweet potatoes with 2 tablespoons olive oil, salt, and pepper on a large, rimmed baking sheet (lined with parchment paper).

Roast the potatoes for 15 or 20 minutes until soft.

Proceed with the rest of the recipe while the sweet potatoes are in the oven.

In a 10-inch or 12-inch cast iron skillet, cook the sausage, crumbling it, on medium heat on the stovetop for several minutes until it is cooked through. Drain any grease.

Add spinach to the skillet with sausage and cook until it wilts.

Whisk together the eggs and heavy cream in a large bowl until fluffy. Add shredded Cheddar cheese and stir to combine.

Pour the egg and cheddar cheese mixture evenly over the cooked sausage and spinach.

Add roasted sweet potatoes, distribute them evenly across the frittata, and sink some of them.

Top with shredded pepper jack cheese.

Bake for 15 or 20 minutes until the frittata is no longer wobbly in the center.

Using oven mittens, transfer the skillet with frittata to a wire rack and let it rest for 15 minutes before serving.

I've made this twice now and I put salsa on top when reheating each piece.

Delicious and very easy to make. I prepped early in the day while I was waiting for my sausage to thaw so putting it together was very quick and easy. Made it last night. Had a breakfast this morning delicious highly recommend.

It came out OK but probably should have added sausage for flavor. I made up a marinara with more veggies and pasta. That added much more flavor.

I made this for our extended family for dinner, and it was a huge hit across three generations. Easy to assemble, healthy, and delicious. There was only a tiny bit left over, and my son enjoyed it for breakfast the following morning. I made it in a 9x13 Pyrex pan and it worked great.

I liked it.  I used regular chicken sausage and  the spicy would be better.  It was easy,  came out perfect and keeps well for eating later

Made this for Easter brunch, was yummy, 6 of us, managed to finish it up. Easy to do and just so very good and good for you. Will be doing this again. So glad I found your blog.

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