Sweet Potato Frittata is a savory breakfast with sweet potatoes and just a little bacon for both a sweet and savory addition to eggs. Baked in a skillet, brunch will never be the same.
Eggs are a pretty big part of my diet but I have to admit that I’m a little picky about the texture. I don’t like runny eggs, so no eggs Benedict for me and I don’t want them dry either. I love my never fail quiche, but it does have a lot of cream and takes a long time to bake.
A sweet potato frittata on the other hand comes together very quickly. The sweet potatoes keep it from drying out and they add a subtle sweetness that makes this dish fantastic with no runny eggs.
I actually made sweet potato frittata for dinner the other night but it’s quick enough to make in the morning, even if you’re starving. The trick is to pre-cook the sweet potatoes slightly in the microwave so that it doesn’t take too long to cook in the skillet. Shallots and bacon compliment the sweet potatoes, it’s basically a sweet potato hash with eggs as a second thought.
What’s a Frittata
A frittata is an egg dish that is started on the stove in a skillet and then finished in the oven. Since everything is already cooked except the eggs, this only takes about three minutes in the oven and your eggs don’t overcook. Unlike a quiche, it does not have cream, it gets it’s creamy texture from cheese.
The flavors come together perfectly in a sweet potato and bacon frittata. Gruyere and fresh sage round out the sweetness from the sweet potatoes and don’t forget some creamy goat cheese. All of the flavors are subtle with the eggs acting as the ingredient that holds everything together.
What you’ll need
- Sweet potatoes – peeled and chopped into bite size pieces
- Bacon – you could substitute prosciutto or ham or leave it out all together, but bacon is magical and you only need a couple of slices to add so much flavor.
- Cheese – I like gruyere and a creamy goat cheese, use your favorites but nothing to strong or it will overpower the sweet potatoes.
- Fresh sage – if you can find it along with a shallot bump up the flavor.
- Eggs – just six so it’s not too eggy.
Pro Tip: Try cooking the bacon in the oven with flour for the crispiest bacon without the mess.
How do you make a sweet potato frittata
Step 1: Chop the sweet potatoes and cook them slightly in the microwave.
Step 2: In an oven proof skillet cook the bacon and remove to a plate. In the same skillet add the slightly cooked sweet potatoes and shallots and cook until browned.
Step 3: Whisk together the eggs, cheese and seasoning and add to the sweet potatoes and shallots in the skillet. Partially cook the eggs for 1 minute and add bacon and goat cheese and place in the oven for about 3 minutes until the eggs are set. Sprinkle with chives and serve.
This is a particularly nice dish if you have folks who don’t love eggs, they’re present but you might not even notice with the sweet potatoes, bacon and gruyere. So if you’re tired of omelets or quiche, think about making a frittata for a simple and quick breakfast everyone will love.
More savory breakfast or brunch ideas
- Breakfast burritos are easily adaptable, freeze them and you’ll have breakfast on the go
- Baked eggs and mushrooms are a great low carb breakfast made in individual ramekins
- You might like a savory apple and sausage pie
- I love English muffin melts with egg salad
- My go-to breakfast most mornings are prosciutto egg cups
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Sweet Potato Frittata
Ingredients
- 2 cups sweet potatoes peeled and diced
- 3 thick slices bacon chopped
- 1 tablespoon olive oil
- 1 large shallots thinly chopped
- 6 eggs
- ½ cup gruyere 4 ounces
- 1 tablespoon fresh sage chopped
- salt and pepper
- ¼ cup goat cheese
- 1 tablespoon fresh chives chopped
Instructions
- Preheat oven to Broil and place rack in the middle.
- Place chopped sweet potatoes in a microwave safe bowl and add ½ inch of water. Cover and microwave on high for 5-6 minutes until tender but not mushy.
- In a large oven proof skillet, cook chopped bacon until brown. Remove to paper towel lined plate.
- Drain sweet potatoes and dry with a paper towel. Add to the same skillet along with shallots and cook, stirring frequently until browned, about 5 minutes.
- In a medium bowl, whisk together eggs, gruyere, sage and salt and pepper. Add 1 tablespoon of oil to the skillet with the sweet potatoes and pour egg mixture into skillet. Cook over medium heat using a rubber spatula to pull eggs from the sides of the skillet. Cook for about 1-2 minutes until he eggs are partially cooked. Remove from heat and add bacon and goat cheese.
- Place in oven for about 3 minutes until the eggs are set and the top has started to brown. Sprinkle with chives prior to serving.
Barbara’s Tips + Notes
- Don’t overcook the frittata. Stand at the oven door and watch it carefully. Remove it while the eggs are set but still a little jiggly.
- Make sure the sweet potatoes are at the consistency you want before adding the eggs, they will not cook much in the oven.
- If you don’t have an oven proof skillet, you can place in a 9 x 13 baking dish.
Nutrition
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Laura says
This is very good and not too complicated to make. I wasn’t sure about the different cheeses but all the flavors come together very nice for a warm, hearty breakfast. I didn’t have thick sliced bacon, so used 6 slices of center cut and it’s perfect!
Barbara Curry says
I’m glad it was a success. Thanks for taking the time to leave a review, I really appreciate it.