This simple sweet potato frittata with goat cheese, shallots, and baby spinach is the ultimate breakfast or brunch food. Pair it with a salad or soup and you’ve got dinner!
We are big fans of frittatas in our home and it’s normal for us to throw some random ingredients together, especially when trying to use up leftover ingredients.
This sweet potato frittata was borne out of the need to use up some spinach and goat cheese before they expired, and we’re so happy we did.
The combination of goat cheese and sweet potato is magical, and the Parmigiano Reggiano and spinach add additional flavor and texture.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 350f and set the rack to the middle level. Peel and dice 1 1/2 pounds of sweet potatoes, dice 1 large shallot, mince 2 cloves of garlic, grate 1 cup of Parmigiano Reggiano cheese, and cube 4 ounces of cold goat cheese.
- Heat a medium-sized pan to medium-low heat and saute the garlic in 2 tablespoons of extra virgin olive oil for about 2 minutes, or until fragrant.
- Add 6 ounces of fresh baby spinach and turn the heat up to medium. Saute the spinach for 4-5 minutes or until wilted with much of the water evaporated. Drain the spinach by pressing it into a mesh strainer to remove any excess water, then move the spinach to a cutting board, chop it, and set it aside.
- Heat a 10-inch cast iron skillet to medium heat and add 4 tablespoons of extra virgin olive oil and the sweet potatoes.
- Saute the sweet potatoes for 10 minutes, then add the shallot and continue to cook until the potatoes are almost tender, about 3-5 more minutes. Season with salt and pepper to taste.
- In a large bowl, beat 10 large eggs with 1/3 cup of whole milk, the grated Parmigiano Reggiano, and the spinach. Pour the mixture over the sweet potatoes into the cast iron pan then turn the heat off.
- Scatter the goat cheese cubes evenly on top and place the pan in the oven.
- Cook the sweet potato frittata for 20-22 minutes or until the eggs are set. Once finished baking, allow the frittata to settle for a few minutes, then slice, serve, and enjoy!
- Cast iron pan. We prefer to use a 10-inch cast iron pan for frittatas because it’s oven safe and holds its heat even after it’s removed from the oven.
- Spinach. Be sure to squeeze the excess water from the cooked baby spinach to prevent a watery frittata.
- Doneness. You can insert a toothpick into the center of the sweet potato frittata to check that it’s done. If done, the toothpick will come out clean.
- Additions. Fresh thyme goes really well with goat cheese and sweet potatoes, and that would be a great addition here. We use a wilted cherry tomato topping in our white potato frittata that would also be great!
- Substitutions. If you prefer to use white potatoes in place of sweet potatoes, you can do so. You can also different or additional greens and herbs if desired.
More brunch and breakfast ideas
Here are a few of our favorite brunch and breakfast recipes. These are also enjoyable as “breakfast for dinner”!
- Eggs in purgatory – spicy garlicky Roman dish with eggs poached in stewed tomatoes and cannellini beans.
- Chocolate chip scones – buttery, crumbly perfection!
- Bacon egg and cheese sandwich – the classic New York deli-style breakfast sandwich.
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Sweet Potato Frittata
- 6 tablespoons extra virgin olive oil divided
- 2 cloves garlic minced
- 6 ounces fresh baby spinach
- 1 1/2 pounds sweet potatoes peeled and diced
- 1 large shallot diced
- salt and pepper to taste
- 10 large eggs
- 1/3 cup whole milk
- 1 cup Parmigiano Reggiano grated
- 4 ounces goat cheese chilled and cubed
- Preheat oven to 350f and set the rack to the center level.
- Heat a medium-sized pan to medium-low heat and saute the garlic in 2 tablespoons of extra virgin olive oil until fragrant (about 2 minutes).
- Add the baby spinach and turn the heat to medium. Saute the spinach for 4-5 minutes or until the spinach has wilted and most of the water has evaporated.
- Drain the spinach by pressing it into a mesh strainer to remove the excess water. Once all the excess liquid is gone, move the spinach to a cutting board and chop it up. Set it aside.
- Heat a 10-inch cast iron skillet to medium heat then add the remaining olive oil along with the diced sweet potatoes Saute for 10 minutes then add the shallot and continue to cook until the potatoes are almost tender (about 3-5 more minutes). Season with salt and pepper to taste.
- In a mixing bowl, beat together the eggs, milk, Parmigiano Reggiano, and spinach.
- Pour the egg mixture over the sweet potatoes then turn off the heat. Scatter the goat cheese cubes evenly on top. Place the pan into the oven and cook until the eggs set (about 20-22 minutes).
- Once the frittata is finished baking and has settled for a few minutes, cut into slices, serve, and enjoy!
- Regular potatoes can be used in place of sweet potatoes if you prefer.
- Be sure to use enough oil to allow for easy removal from the cast iron pan.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or oven.
Nutrition information is automatically calculated, so should only be used as an approximation.