This sweet potato frittata is a hearty and flavorful dish packed with tender sweet potatoes, smoky Gouda, and fresh spinach.
Baked to golden perfection in one skillet, it combines savory ingredients for a simple yet satisfying meal. Enjoy it warm or even straight from the fridge. It’s versatile and easy to make ahead. Plus, it freezes beautifully for later!
Here is Why This Frittata Recipe Works
One-pan wonder: Less dishes to wash? Absolutely. This frittata comes together in one skillet, keeping cleanup simple.
Loaded with veggies: Packed with sweet potatoes, spinach, and bell peppers, it’s a great way to sneak in more veggies.
Smoky Gouda goodness: The smoked Gouda brings a rich, flavorful kick that goes deliciously well with sweet potatoes. Cheese fans, this one’s for you.
Meal prep hero: It stores perfectly in the fridge or freezer, so you’ve got a ready-to-go meal whenever you need it. It is especially good for breakfast or brunch.
The Ingredients
- Produce: Sweet potatoes, onion, red bell pepper, baby spinach, fresh thyme
- Pantry: Olive oil, Salt, pepper, red pepper flakes
- Dairy: Eggs, sour cream, smoked gouda cheese
Recipe Variations
Bacon and Cheddar Frittata: Stir in ½ cup of cooked, crumbled bacon to the skillet, and use sharp cheddar instead of smoked gouda. Toss in some herbs like fresh sage and thyme.
Tomato, Feta and Sweet Potatoes: Replace the bell pepper with sun dried tomatoes, and substitute feta cheese for the gouda for a Mediterranean twist.
Chorizo Sweet Potato Frittata: Brown ½ cup of crumbled chorizo in the skillet before adding the vegetables, and swap out the gouda for pepper jack cheese for a spicy kick.
Sweet Potatoes, Sausage, and Kale Frittata: Cook ½ cup of crumbled sausage in the skillet, then toss in a handful of kale and diced red bell pepper along with the sweet potatoes.
Some other additions that taste great with sweet potato are ham, black beans, goat cheese, and caramelized onions.
Tips for Success
- Use a well-seasoned skillet: A cast iron skillet or other ovenproof pan works best for this recipe.
- The frittata should still have a slight jiggle in the center when you remove it from the oven. The residual heat will finish the cooking.
- Pre-shredded cheese often contains anti-caking agents that can affect how it melts, so shredding your own will give you that creamy, gooey texture.
- Give the frittata a few minutes to set before slicing.
For more easy breakfast or brunch recipes, try our breakfast hash with sweet potatoes or our quiche Florentine.
Storing Leftovers
To store leftovers, let it cool completely before wrapping it in plastic wrap or transferring it to an airtight container. It can be refrigerated for up to 3 days.
For freezing: Slice the frittata into individual portions and wrap each piece in plastic wrap before placing them in a freezer-safe bag or container. It will keep in the freezer for up to 3 months.
To reheat. Thaw overnight in the fridge, then warm in a 300°F oven for about 10-15 minutes or until heated through. You can also reheat slices in the microwave for 1-2 minutes. However, the oven will help maintain a better texture.
This sweet potato frittata is a simple recipe that’s perfect for brunch or any time of day. Packed with tender veggies and smoky Gouda, it’s easy to make ahead, freeze, and enjoy later. Perfect for meal prep.
More Recipes You Will Love
- Spice up your life with this homemade Sriracha Fry Sauce. A delicious sauce for dipping, topping or spreading. It is dangerously addictive, just warning you.
- Our Dungeness Crab Cakes recipe is deliciously crispy yet without all the grease since they’re baked. Succulent, juicy Dungeness crab meat, herbs and seasoning, all coated in Panko crumbs. If you love crab, this one’s a must!
- This recipe for Chicken with Artichokes and Olives is warm and comforting on a chilly day. Served in a tangy, lemon-y broth, it’s a savory chicken dish that goes great with rice or a loaf of freshly-baked bread.
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Sweet Potato Frittata
Ingredients
- 1 small sweet potato about 6-8 oz.
- 2 tablespoons olive oil
- ½ onion chopped
- 1 red bell pepper diced
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 oz. pkg. baby spinach
- 8 eggs
- ½ cup sour cream
- 8 oz. smoked gouda cheese shredded (divided)
- 2 tablespoons fresh thyme leaves
- Pinch red pepper flakes
Instructions
- Pre-heat the oven to 450°F
- Peel the sweet potato and cut into ½ inch cubes.
- Set a 10-inch ovenproof skillet over medium heat and add the olive oil. Toss in the sweet potato cubes along with the onion, red bell pepper, salt, and pepper. Cook stirring frequently until the sweet potato is soft, about 7 to 8 minutes.
- Toss in the spinach and cook until it gets wilted then remove the pan from the heat.
- In a medium bowl, whisk the eggs, sour cream, ½ of the cheese, the thyme and red pepper flakes.
- Pour the egg mixture into the skillet and return the skillet to the stove over medium heat. cook for about 2-3 minutes scraping the bottom and stirring until you see the eggs start to form some lumps but they should still be very wet.
- Sprinkle the remaining half of the cheese over the top and place the skillet in the oven. Cook for about 6 to 8 minutes until the surface is slightly puffy and turns light brown.
- Remove from the oven and let it sit for 5 minutes. While it cools, the residual heat will continue to cook the frittata.
Notes
- Use a cast iron skillet or other oven proof skillet.
- A baked and cooled frittata can be stored tightly covered in plastic wrap in the refrigerator for up to 5 days.
- This frittata can be served cold, room temperature or reheated in a 300°F oven until heated through.
- You can freeze this frittata for up to 3-months. Thaw in the fridge overnight before reheating.
angiesrecipes
Monday 11th of November 2019
yes, yes, yes I am a morning person and love a good breakfast :-)) Your frittata looks spectacular!
Dahn Boquist
Tuesday 12th of November 2019
Thanks Angie, breakfast is such a satisfying meal :)