Sweet Potato and Sausage Frittata
The most flavorful and satisfying breakfast or brunch. Serve it for friends, meal prep it for the week ahead, or pair it with a salad and enjoy for dinner - there’s literally no wrong way to frittata.
Ingredients
- 1 medium-large sweet potato peeled and cut into 1/2-inch cubes
- 2 teaspoons olive oil
- kosher salt and black pepper
- 8 ounces ground Italian or pork sausage
- 1/4 cup chopped red onion
- 8 large eggs
- 1/3 cup shredded cheddar Swiss, or mozzarella cheese
- 1/4 cup heavy cream or half and half
- 1 teaspoon dried thyme
- 2 cups fresh baby spinach
- 2 garlic cloves minced
- fresh thyme or parsley optional garnish
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Spread the diced sweet potatoes out on the baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon kosher salt. Toss well, then roast for about 25 minutes, shaking the pan halfway through to give them a turn.1 medium-large sweet potato, 2 teaspoons olive oil, kosher salt and black pepper
- While the sweet potatoes roast, set a 10-inch cast-iron or other oven-safe skillet over medium-high heat. When hot, add the sausage and onion. Cook for 5-6 minutes, breaking up the sausage as it cooks.8 ounces ground Italian or pork sausage, 1/4 cup chopped red onion
- While browning the sausage, crack eggs into a large bowl and whisk well. Add the cheese, cream or half and half, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk again to combine, then set aside.8 large eggs, 1/3 cup shredded cheddar, 1/4 cup heavy cream or half and half, 1 teaspoon dried thyme
- When the sausage is fully cooked, stir baby spinach and garlic into the skillet. Cook for about 1 minute, until the garlic is fragrant and the spinach is wilted. Remove from the heat and set aside.2 cups fresh baby spinach, 2 garlic cloves
- When the sweet potatoes are finished roasting, stir them into the skillet along with the sausage. Reduce the oven temperature to 350°F.
- Pour the egg mixture over the sausage and veggies. Gently swirl the pan to distribute evenly.
- Place skillet in the oven and bake for 18-20 minutes, until the eggs are set and pull away very slightly from the edges of the pan. The frittata may puff up in places; this is normal and will subside as it cools.
- After removing the frittata from the oven, garnish with fresh thyme, parsley, or extra black pepper as desired. Slice into pieces, serve, and enjoy!fresh thyme or parsley
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Notes
- Cream: You can substitute the cream with half and half, whole milk, Greek yogurt, or sour cream, but don’t skip this entirely - some type of dairy is key to help the eggs set up with a fluffy and rich texture.
- Yield: This makes 4 pretty large servings, or 6 smaller ones, obviously just depending on how you slice it, what else you’re serving with it, etc. The nutrition estimate is based on dividing this frittata made in a 10″ skillet into 6 equal parts.
Nutrition Estimate
Calories: 305 kcal, Carbohydrates: 10 g, Protein: 16 g, Fat: 22 g, Saturated Fat: 8 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 9 g, Trans Fat: 0.02 g, Cholesterol: 257 mg, Sodium: 436 mg, Potassium: 393 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 6703 IU, Vitamin C: 5 mg, Calcium: 123 mg, Iron: 2 mg