This hearty Sweet Potato Frittata is packed with fresh veggies, eggs, and smoky Gouda cheese. For a lighter option, swap the sour cream for Greek yogurt to cut down on fat and calories.
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.