Sweet Potato Frittata

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.

This one’s great to serve at brunches, but we usually eat it for dinner alongside an a green salad with Italian vinaigrette, arugula salad, or a cup of soup. 

How to make it

Each number corresponds to the numbered written steps below.

1. 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.

2. 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. 
3. 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.

4. Heat a 10-inch cast iron skillet to medium heat and add 4 tablespoons of extra virgin olive oil and the sweet potatoes. 
5. 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.

6. 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.
7. Scatter the goat cheese cubes evenly on top and place the pan in the oven. 

8. 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!

Top tips

• 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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