Here’s a simple, tasty Baked Sweet Potato Frittata—soft in the middle, lightly golden on top, and great for breakfast or a light meal.
🍠🥚 Baked Sweet Potato Frittata
Ingredients
- 1 medium Sweet potato (peeled and diced small)
- 6 large Egg
- 1/2 onion (chopped)
- 1/2 bell pepper (optional, chopped)
- 2 cloves garlic (minced)
- 1/2 cup milk (or cream for richer texture)
- 1/2 cup cheese (cheddar or mozzarella)
- 1–2 tbsp olive oil
- Salt & black pepper (to taste)
- Optional: paprika, chili flakes, spinach
Instructions
1. Cook the sweet potato
- Boil or pan-cook diced sweet potato until just tender (not mushy).
- Drain and set aside.
2. Sauté vegetables
- In an oven-safe pan, heat olive oil.
- Cook onion, garlic, and bell pepper until soft.
3. Mix the egg base
- In a bowl, whisk eggs, milk, salt, pepper, and spices.
4. Combine
- Add cooked sweet potato and sautéed vegetables into the egg mixture.
- Stir in cheese.
5. Bake
- Pour everything back into the oven-safe pan.
- Bake at 180°C (350°F) for about 20–25 minutes, or until set and slightly golden on top.
🍽️ Tips
- Don’t overcook the sweet potato before baking or it will turn mushy.
- Add spinach or herbs for extra flavor.
- Let it rest 5 minutes before slicing so it holds together better.
If you want, I can also make a high-protein version, a no-cheese healthy version, or a meal-prep version for the week.
