Sweet Potato Frittata

Sweet Potato Frittata

Frittata’s aren’t just for breakfast. Enjoy this tasty recipe any time of the day. Serve with a large salad for a complete dinner meal or take it cold along with some greens for lunch.

The options of your frittata fillings are endless. Use veggies that you enjoy and have in you fridge. Be sure to use an oven safe skillet so you can transfer the pan directly from stovetop to oven.

What you need

5 eggs (organic free range if possible)
¾ c almond milk
1 sweet potato, cooked & chopped or thinly sliced
1 c fresh spinach
½ medium shallot minced
1/4 c goat cheese, crumbled
1 tsp thyme
1 tsp grapeseed oil (if necessary)
salt & pepper to taste

What you do

  • Mince the shallot & let sit for 5 minutes to enhance it’s health promoting benefits
  • Meanwhile, preheat the oven to 350 degrees
  • Heat 1 Tbsp of water in 9 – 10 inch stainless steel, titanium or cast iron skillet. Healthy sauté shallot (using water vs. oil in pan) over medium heat for about 3 minutes, stirring often and sauté until soft
  • Add diced sweet potato and season with thyme and salt & pepper
  • Add spinach and warm until it wilts slightly
  • In a mixing bowl, beat eggs, add milk and pour evenly on top of mixture in pan. Cook on low for another 2 minutes without stirring
  • Place skillet in middle oven, about 7 inches from the heat source so it has time to cook without the top burning. As soon as eggs are firm, it is done, about 5 – 7 minutes
  • The end product should resemble a crustless quiche and the egg mixture should be firm and cooked through


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