Sweet Potato Frittata
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.
Servings: 10 Servings
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 ground black pepper
- 4 ounces baby spinach one pkg.
- 8 large eggs
- ½ cup sour cream
- 8 ounces smoked gouda cheese shredded (divided)
- 2 tablespoons Fresh thyme
- Pinch crushed 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.
Nutrition
Serving: 1Slice | Calories: 232kcal | Carbohydrates: 7g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 208mg | Sodium: 481mg | Fiber: 1g | Sugar: 3g
