Sweet Potato and Sage Frittata is a cosy comforting Sunday brunch dish for those upcoming cooler mornings. Sweet potatoes are mixed with fresh sage and baked with onions and cheese for a fluffy breakfast frittata.
Fresh out of the oven in a cast iron skillet on a cooling rack with white bowls and forks

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.

 

Cutting a slice of frittata

 

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.

3 sweet potatoes ready to be cooked

 

Dice the sweet potatoes into 1/2 inch pieces.

Cooked sweet potatoes being diced

 

Mix the eggs, cheeses, sweet potato, fresh sage, salt and pepper.

Mixing eggs, sweet potato and sage in a glass bowl

 

Sauté onions in a cast iron skillet.

Sautéing onions in a cast iron skillet

 

Add the egg mix and stir to combine. Bake for 50 minutes until brown and fluffy.

The frittata mix in a cast iron skillet being stirred before baking

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.

Leftovers

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.

A white plate and a fork eating a slice of frittata

 

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.


Yield: 8

Sweet Potato and Sage Frittata

Sweet Potato and Sage Frittata

Sweet potatoes are mixed with fresh sage and baked with onions and cheese for a fluffy breakfast frittata.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 pounds (680 grams) sweet potatoes
  • 10 large eggs, beaten
  • 6 ounces (175 grams) fontina cheese, grated
  • 2 ounces (50 grams) Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 4 ounces (115 grams) yellow onion, chopped
  • 3 tablespoon fresh sage, chopped

Instructions

  1. Preheat oven to 350°F/176°C with rack in the center of the oven.
  2. Pierce the sweet potatoes with a fork all over the skin. Microwave for 2 minutes, turn and repeat for 2 minutes. They don't have to be completely cooked, just until they are not hard.
  3. When each of them are done, place in the fridge to cool quickly. When cool enough to handle, they will be easy to peel. Chop into ½-inch (1 ¼ cm) pieces.
  4. Add the eggs, fontina, Parmesan, potatoes, sage, salt and pepper to a bowl. Stir to mix well, set aside.
  5. To a cast iron skillet over medium heat, add the butter. When melted and bubbling, add the onions and cook until softened about 8-10 minutes.
  6. To a cast iron skillet over medium heat, add the butter. When melted and bubbling, add the onions and cook until softened about 8-10 minutes.
  7. Pour the egg mix into the pan and stir to evenly distribute everything.
  8. Transfer the frittata to the oven and bake for 50 minutes until puffed and brown and the center feels firm to the touch. Serve warm.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 266Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 264mgSodium 409mgCarbohydrates 13gFiber 1gSugar 3gProtein 16g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

Ricotta Frittata

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