Easy Sweet Potato and Sage Frittata
My Easy Sweet Potato and Sage Frittata offers a simple, one-pan solution for breakfast, brunch, or meal prep. Combining the natural sweetness of sweet potatoes with earthy, fresh sage leaves, this healthy Italian-style crustless quiche is easy to customize, feeds a crowd, and makes delicious leftovers.
Ingredients
- 1 ½ pounds (680 grams) orange sweet potatoes you can also used leftover cooked sweet potatoes, diced
- 10 large eggs beaten
- 1 cup (100 grams) fontina cheese grated
- ½ cup (50 grams) Parmesan cheese grated
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- ½ cup (64 grams) onion chopped
- 3 tablespoons fresh sage chopped
Instructions
Prep the Oven:
- Preheat the oven to 350°F (175°C) with the rack positioned in the upper ⅓ of the oven. This ensures the top of the eggs set properly without burning the bottom of the dish.
Par-Cook the Sweet Potatoes:
- Pierce the sweet potatoes all over with a fork. Microwave for 2 minutes, flip, and microwave for another 2 minutes. They should be slightly softened but not fully cooked through. (Skip this step if you are utilizing leftover pre-cooked potatoes).
Cool and Dice:
- Place the microwaved potatoes in the refrigerator for a few minutes to cool quickly. Once safe to handle, peel the skins off and chop the potatoes into ½-inch (1.25 cm) pieces.
Mix the Egg Base:
- In a large bowl, combine the beaten eggs, grated Fontina, grated Parmesan, diced sweet potatoes, chopped fresh sage, salt, and black pepper. Stir well to distribute the ingredients evenly and set aside.
Sauté the Aromatics:
- Melt the unsalted butter in a 10-inch cast-iron skillet over medium heat. Once it is bubbling, add the chopped onions and sauté until softened and translucent, about 8 to 10 minutes. (If you do not have an oven-safe skillet, sauté the onions in a regular frying pan, then stir them into your egg bowl and pour the entire mixture into a well-greased 9-inch (23 cm) pie dish or 8x8-inch (20 cm) baking pan).
Bake:
- Transfer your cast-iron skillet (or your greased baking dish) to the upper rack of your preheated oven. Bake for 40 to 50 minutes.
Test for Doneness:
- The frittata is finished when the top shows no liquid, is slightly golden, and does not jiggle when you gently shake the pan.
Rest and Serve:
- Remove from the oven and let it rest in the pan (or baking dish) for 5 minutes before slicing. Resting allows the eggs to fully set and prevents the frittata from weeping moisture when cut.
Video
Nutrition
Serving: 1 | Calories: 252kcal | Carbohydrates: 17g | Protein: 15g | Fat: 13g | Cholesterol: 255mg | Sodium: 409mg