Breakfast/ Vegetarian

Sweet Potato and Red Pepper Frittata

Sweet Potato and Red Pepper Frittata

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Sweet Potato and Red Pepper Frittata

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Serves: 4
Prep Time: 15 minutes Cooking Time: 35-40 minutes

If you love sweet potato and red peppers, this is the frittata for you. I can make this from start to finish in the large cast iron skillet I inherited from my husband's grandmother. However, when I want to get fancy, it can also be baked in an enameled cast iron baking dish, like my Le Creuset one, shown here (aff link.) I think it makes for a nice presentation if you serving breakfast.

Ingredients

  • Non-stick cooking spray
  • 2 T. extra virgin olive oil, divided
  • 1 large sweet potato, peeled and diced
  • 1 medium red bell pepper, diced
  • ½ medium red onion, diced
  • ½ t. garlic powder
  • 1 t. dried basil
  • 1 t. dried parsley
  • Sea salt and black pepper, to taste
  • 6 large eggs
  • 3 T. half & half
  • 1 c. gouda cheese, shredded, divided
  • 2 c. fresh arugula or spinach
  • Optional: Fresh parsley and basil, to serve

Instructions

1

Position top oven rack in the center position and pre-heat oven to 350°F. Spray a medium-sized baking dish with non-stick cooking spray and set aside.

2

Heat one tablespoon olive oil in a large skillet over medium heat. Add sweet potato, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.

3

Cook, stirring occasionally, until the pepper and onion soften and the sweet potato starts to develop a bit of color, approximately 5-6 minutes. Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.

4

While the vegetables cook, whisk together the eggs and half & half in a large bowl. Add half the Gouda cheese and stir to combine. Set aside.

5

Add the remaining olive oil to the same skillet over medium heat and toss in the arugula or spinach. Cook, stirring occasionally, just until the greens wilt, approximately 2-3 minutes. Remove from heat and spread evenly on top of the other vegetables in the baking dish.

6

Pour the egg mixture on top and spread with a rubber spatula, if necessary, to cover the entire surface. Sprinkle remaining cheese on top and season with additional salt and black pepper, if desired.

7

Place in pre-heated oven and bake until the egg is set and the top starts to turn golden brown, approximately 25-30 minutes. Remove from oven and cool slightly before slicing. Garnish with fresh herbs, if using, and serve immediately. Enjoy!

Sweet Potato and Red Pepper Frittata
Sweet Potato and Red Pepper Frittata

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