Sweet Potato Frittata, made with only six ingredients, has fantastic flavour! Sweet sweet potatoes enhanced by the multi-purpose spice mix combine to take the simple frittata to new heights! It's a savoury treat!
There is no dairy or gluten here. In fact, this recipe is perfect for a paleo diet or Whole 30. It's all made in one pan and is lovely for breakfast, lunch or dinner.
All You Need
- Sweet Potato - Sweet potatoes vary a lot in size. One large one or two small ones should be about right.
- Spice Mix - The “secret” ingredient that makes this frittata especially tasty is my Gluten Free Spice Mix. With it, you get fantastic flavour without measuring out a whole lot of spices each time.
How to Make It
Cook onion and garlic in coconut oil in an oven-safe skillet over medium heat.
Add the sweet potatoes. Turn the heat down, and cover it with a lid.
Add the spice mix and give it a stir.
Turn the heat back up to medium. Pour on the eggs. Cover and cook until they're beginning to set around the edges.
Finish it off under the broiler.
Recipe FAQ's and Tips
No problem! I don't have a regular oven in my RV. Just turn the heat down at the end, and keep your frittata tightly covered until the eggs are done on top.
I've made this frittata in both a heavy stainless steel pan and a cast iron skillet. I prefer the cast iron skillet, though. It holds the heat well and cooks evenly.
If you scrub your sweet potatoes really well, you don't need to peel them. It's really a matter of personal preference. I usually like to peel mine.
Sweet potatoes are full of fibre, healthy carbs, and several vitamins and minerals, so they are great for breakfast.
A quiche has a crust and is more pie-like than a frittata. Think of a frittata as a crustless quiche. They often have similar ingredients.
More Uses for the Spice Mix
More Quick Skillet Dinners
- Bean Cassoulet with Sausage
- Easy Sausage and Beans Skillet
- Ground Beef Skillet with Sweet Potatoes and Kale
Sweet Potato Frittata
- cast iron skillet
- Chef Knife
- Heat an oven-safe frying pan over medium heat. Melt the coconut oil in it.
- Add the onion and garlic and cook, stirring occasionally, for about 3 minutes until they become transparent.
- Add the sweet potatoes. Reduce heat to low. Cover and cook until they become tender, stirring occasionally. This takes about 5 to 10 minutes, depending on their thickness.
- Add the spice mix. Stir.
- Turn the heat back up to medium. Pour the whisked eggs over everything else. Cover, and cook until the eggs are beginning to set around the edges.
- Pop the whole pan under a broiler in the oven for a minute or two just to finish off the top. Serve.
- The sweet potatoes should be soft before you add the eggs.
- Watch the frittata closely when it's under the broiler. It doesn't need to be there long!