Sweet Potato and Sage Frittata
Sweet Potato and Sage Frittata is a cosy comforting Sunday brunch dish for those upcoming cooler mornings. Sweet potatoes (or yams) are mixed with fresh sage and baked with onions and cheese for a fluffy breakfast frittata.
If you’re an omelette fan, you will love this easier alternative because you can make one whole frittata to feed a group all at the same time.
My husband is my trusty taste tester. 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.
There is an even distribution of both ingredients so you can be sure you get both flavors 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.
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.
Microwave sweet potatoes for 2 minutes per side until partially cooked.
Dice the 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.
You don’t have to make this frittata for a crowd. Make it on a Sunday, then enjoy the leftovers. Simply cut a slice every morning and warming it in the microwave for 50 seconds. Top with a little (or a lot) extra cheese. Breakfast doesn’t get any easier than that.
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