My husband is my taste tester and he has become very good over the years of giving his honest opinion and input on a recipe. He gave me his permission to use this quote from him as he was eating this sweet potato frittata, “the fresh sage makes it”, and I have to agree.
If you were blindfolded, didn’t know what you were eating and took a bite of this sweet potato and sage frittata, I guarantee you would be able to say, you will immediately say you can taste sweet potato and sage. There is an even distribution of both ingredients so you can be sure you get them both in every bite.
You can also plainly see what is in this frittata. With the lovely orange sweet potato chunks and green colors of the sage. There’s no mistaking this is a fall recipe.
Sweet Potato and Sage Frittata – Step by Step
Microwave sweet potatoes for 2 minutes per side until partially cooked.
Dice the sweet potatoes into 1/2 inch pieces.
Mix the eggs, cheeses, sweet potato, fresh sage, salt and pepper.
Sauté onions in a cast iron skillet.
Add the egg mix and stir to combine. Bake for 50 minutes until brown and fluffy.
Use the right pan for the job
A 10-inch (25 cm) cast iron skillet always gets the job done for me. I used to think that eggs would stick to the cast iron, but I was wrong. They DO stick to my expensive stainless steel skillet, which I learned the hard way.
This frittata is a great make ahead breakfast. Store the leftover frittata in the fridge and microwave a piece for a warm breakfast on a cold morning.
It’s not cold here yet, but I’ve cutting a slice every morning and warming it in the microwave for 50 seconds, topped with a little (or a lot) extra cheese. Breakfast doesn’t get any easier than that.
If you’ve tried this Sweet Potato and Sage Frittata or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Amount Per Serving:Calories: 357 Saturated Fat: 8g Cholesterol: 257mg Sodium: 534mg Carbohydrates: 33g Protein: 17g