Sweet Potato Frittata

5 from 3 votes

This sweet potato frittata with goat cheese, shallots, and baby spinach is easy to make and just perfect for brunch, dinner, and anytime in between!

Prep Time5

Cook Time40

Total Time45

Course: Breakfast

Cuisine: Italian

Servings:

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.