Sweet Potato Frittata (No Cream, No Crust, Just One Skillet)
This sweet potato frittata is what I make when I want something warm and filling without fussing over the stove—and without dealing with runny eggs or a heavy quiche. The sweet potatoes add just enough texture and a hint of sweetness, while a little bacon and melty cheese make it feel like more than just eggs. It cooks in one skillet and finishes in the oven, so you get a tender, fully set center without drying it out. It’s simple enough for a weekday morning but just as good for a relaxed brunch or even dinner when you’re out of ideas.
Equipment
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 the 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 to the center. 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 Notes + Tips
- 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
Calories: 243kcal | Carbohydrates: 10g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 187mg | Sodium: 274mg | Potassium: 263mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6755IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 1mg
