0 from 156 votes
Sweet Potato Frittata Recipe
This sweet potato frittata is perfect for slow morning brunch or special occasions. It's a delicious combination of eggs, roasted sweet potatoes, spinach, goat cheese, and curry powder. It's ready in just 55 minutes, and it's easy to make, too!
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 4 servings
Calories: 272 kcal
Course:
Breakfast
Cuisine:
North American
Ingredients
- 1 1 lb sweet potatoes thinly sliced
- 3 3 teaspoons olive oil divided
- ¾ ¾ teaspoon sea salt divided
- ½ ½ medium onion minced
- 1 1 tablespoon minced ginger
- 2 2 cloves garlic finely minced
- 2 2 cups spinach
- 6 6 large eggs
- ½ ½ cup goat cheese divided
- ¼ ¼ cup milk
- 2 2 teaspoons curry powder
- Chopped almonds and goat cheese to serve
Instructions
- Preheat your oven to 425 degrees. Line a baking tray with parchment paper. Mix the sweet potato rounds with olive oil and sea salt then arrange them in a single layer. Put them into your oven to roast for 20-25 minutes, or until they are soft.
- While the sweet potatoes are cooking, make the rest of the frittata. Heat the remaining teaspoon of olive oil over medium-high heat in an oven-safe pan. Add the onion and cook for 5 minutes, stirring occasionally, until it has begun to brown. Add the garlic and ginger and cook for 30 more seconds. Add the spinach to the pan and let it wilt then transfer the veggies to a bowl.
- In a medium-sized bowl, whisk the eggs, half of the goat cheese, milk, curry powder, and the remaining ½ teaspoon of sea salt.
- Make a layer of sweet potatoes in the pan used for cooking the veggies. Top it with half of the veggies then make a second layer. Pour the eggs into the pan then dot the remaining ¼ cup of goat cheese on top.
- Put the pan into the oven and let it cook for 25 minutes, or until the frittata has puffed up a little and is no longer runny. Remove the pan from the oven and let it rest for 5 minutes. Sprinkle the chopped almonds over the top.
Cup of Yum
Nutrition Information
Serving
1 serving = ¼ of the recipe
Calories
272kcal
(14%)
Carbohydrates
26g
(9%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
284mg
(95%)
Sodium
657mg
(27%)
Potassium
607mg
(17%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
17959IU
(359%)
Vitamin C
8mg
(9%)
Calcium
115mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 272
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 272kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 284mg | 95% |
| Sodium | 657mg | 27% |
| Potassium | 607mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 17959IU | 359% |
| Vitamin C | 8mg | 9% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.