Sweet Potato Frittata
Make this delicious Sweet Potato Frittata with eggs, cheese, and fresh herbs in just 50 minutes. Perfect healthy breakfast or brunch recipe everyone will love.
Equipment
- oven-safe skillet
- mixing bowl
- whisk
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Vegetables
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
Egg Mixture
- 8 large eggs
- 1/4 cup whole milk
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Toppings
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F and position a rack in the center position.
- Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat, then add the diced sweet potato and cook for 8-10 minutes until slightly softened, stirring occasionally.
- Add the chopped onion and minced garlic to the skillet and cook for 3-4 minutes until the onion becomes translucent and fragrant.
- Whisk together 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until well combined and slightly frothy.
- Pour the egg mixture evenly over the vegetables in the skillet, then sprinkle 1/2 cup shredded cheddar cheese on top without stirring.
- Transfer the skillet to the preheated oven and bake for 18-20 minutes until the eggs are fully set and the top is golden brown.
- Remove the frittata from the oven and let it rest in the skillet for 5 minutes to finish setting up before slicing.
- Garnish with 1/4 cup fresh chopped parsley, then slice into wedges and serve warm.
Notes
Let the frittata rest in the skillet after baking to finish setting up before slicing.