Maybe you have leftover holiday ham in your near future. Maybe someone in your family put you in charge of breakfast and you are panicking. Maybe you need a healthy meal that can handle double duty as dinner first, then tasty leftovers packed for lunch the next day. This simple Sweet Potato Frittata with Crispy Ham, Caramelized Onions, and Feta wants to be all of it for you and more!
Have a few vegetables and some eggs? Excellent, you can make a frittata! Add a protein and some cheese, and you can make an exceptional frittata.
I like my frittatas sturdy, sliceable, and containing a respectable serving of vegetables and protein. These standards (and you should have frittata standards too) mean my frittata recipes tend to lean heavy on the mix-ins.
When I want all eggs, I make a scramble. When I want an array of hearty ingredients seamlessly bound together as if they were intended to be united all along, I make a frittata. When I am feeling fancy, I will try a French Omelette.
This sweet potato frittata recipe is fast and ingredient improv friendly, but it tastes anything but thrown together. When you sit down to eat it, you’ll have the sense of enjoying a meal that is intentional, nourishing, and satisfying. You’ll be equally pleased to eat it for a fast weeknight dinner as you will be at a lazy weekend brunch.
How to Make Sweet Potato Frittata
The ingredients and amounts in this recipe are a starting point. Feel free to tweak them to your own preferences or what you have waiting in the refrigerator.
- Sweet Potatoes. Unexpected and exceptional in frittata. They make it super filling and taste surprisingly delicious with eggs. Putting sweet potato in a frittata is like making a superfood version of a Spanish tortilla, which traditionally calls for white potatoes. (If you love sweet potatoes at breakfast, you’ll love my Sweet Potato Hash Browns.)
In case you don’t have a cooked sweet potato on hand, I’ve included a fast, easy way to speed along the process in the microwave. Not into sweet potatoes? Swap 1 1/2 cups of any leftover roasted veggie.
- Crispy Ham. If you have ham at Christmas or Easter, a frittata is an ideal way to use the leftovers. I pan sautéed it to make it golden and crisp on the outside and lock in the juices on the inside.
As you might expect, thick-cut bacon (roughly chopped into bite-size pieces and sautéed until crisp) would be a delectable substitution, as would Canadian bacon.
- Cheese. Feta and sharp cheddar are my picks here. Any combination of goat cheese, fontina, or gruyere would be scrumptious too.
A handful of cheese adds creaminess, saltiness, and (I can’t prove this, but I believe it to be true) pure happiness.
- Fresh Herbs. I love rosemary here, but feel free to use other herbs you have already on hand or prefer.
A sprinkle of fresh parsley or chives is also a lovely way to add color, especially if you are serving the Sweet Potato Frittata for a special occasion.
- Caramelized Onions. They make everything in the frittata (and in life) better.
- Grab an ovenproof skillet. You’ll use it both for cooking the frittata ingredients and baking the final frittata too. I’m a sucker for cast iron, but any oven-safe skillet will do nicely.
- Sauté the veggies (if they are not already cooked) and brown the ham.
- Beat the eggs in a bowl, then pour them directly into the same skillet.
- Bake! Pop the skillet underneath your broiler. In fewer than five minutes, your frittata is ready to serve.
- Slice. Eat. Repeat. Your frittata can be served warm or at room temperature, and the leftovers reheat like a dream.
What to Serve with a Frittata
- For dinner, I like to pair a frittata with a simple green salad such as this Anytime Arugula Salad or roasted veggies like these Oven Roasted Brussels Sprouts. A hunk of crusty-on-the-outside, soft-and-chewy-on-the-inside baguette isn’t a bad addition either. It’s a filling, fabulous meal.
- For a simple breakfast, a frittata is delicious with fruit and plain nonfat Greek yogurt, or even on its own.
- For an extra special breakfast, serve it alongside hearty muffins like these Apple Carrot Muffins or a sweet, carby treat like Gingerbread Cinnamon Rolls or Eggnog Bread.
- To Make Vegetarian. If you’d like to make a vegetarian sweet potato frittata, you can omit the meat entirely or, better yet, swap it for a second vegetable for flavor variety. Roasted red peppers and/or sautéed kale would both be exceptional. Since ham is salty, you may need to add a pinch of extra salt at the end.
- To Make Vegan. Sorry, no suggestions for a vegan sweet potato frittata; you really can’t replace the eggs, as they are an integral part of what makes a frittata, well, a frittata.
- To Make Whole30 and Paleo. This is a Whole30 breakfast recipe and Paleo too! Omit the cheese and you are good to go. (If you’re looking for more Whole30 and Paleo breakfast recipes, try this Whole30 Breakfast Casserole.)
- To Make Gluten Free. This frittata recipe is already gluten free, so no changes needed there.
More Delicious Frittata Recipes
- Cheesy Broccoli Frittata with Chicken and Peppers
- Potato Frittata
- Healthy Breakfast Egg Muffins (you can swap the veggies in this recipe for cooked, diced sweet potatoes to make cute little sweet potato frittata muffins)
I’m heading home to Kansas for Christmas tomorrow! I’ll be sharing some of my adventures over on Instagram, but I also plan to make a concerted effort to shut my laptop and put away my phone to enjoy this special time with my family.
Wishing you all a merry and bright holiday. Be safe, have fun, and don’t forget the frittata!
Sweet Potato Frittata
- 2 cups peeled and 3/4-inch-chopped sweet potato about 1 medium
- 2 1/2 tablespoons extra-virgin olive oil divided
- 1 cup diced leftover ham or swap 5 ounces chopped Canadian bacon
- 1 cup thinly sliced yellow onion about half a medium onion
- 1 tablespoon chopped fresh rosemary
- 8 large eggs
- 1/3 cup freshly grated sharp cheddar cheese about 1 ounce
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup crumbled feta cheese plus additional for serving
- Place a rack in the center of your oven and preheat the oven broiler to high.
- Place the chopped sweet potato in a microwave-safe bowl. Fill the bowl with water to a depth of 1/2 inch. Cover the plate with a paper towel (or use a reusable microwave-safe cover). Microwave on high until the cubes are slightly tender but not fully cooked, about 4 to 5 minutes. Let cool a few minutes, then drain.
- Meanwhile, heat 2 tablespoons oil in a 10-inch cast-iron or similar ovenproof skillet over medium-high heat. Swirl to coat the skillet. Once the oil is hot, add the ham. Cook, stirring often, until the ham is browned on all sides, 4 to 5 minutes. With a slotted spoon, remove the ham to a plate and set aside.
- Reduce the heat to medium. Add the remaining 1/2 tablespoon oil, onion, rosemary, and sweet potato. Sauté, stirring often, until both the onion and sweet potato are lightly browned and the onion is softened, about 7 minutes.
- In a large mixing bowl, whisk the eggs until blended. Whisk in the cheddar, black pepper, and salt.
- Remove the skillet from the heat. Slowly and gently pour in the egg mixture. Sprinkle with the ham and feta.
- Place the skillet in the oven. Broil until the eggs are set and the top is golden, about 3 to 5 minutes. Watch very carefully towards the end of the cooking time to ensure it doesn’t burn (don’t walk away!). This time may vary depending upon your skillet (different materials hold heat differently). If at the 5 minute mark your frittata is not fully cooked, switch the oven to BAKE at 350 degrees F and continue cooking until the eggs are set. Remove from the oven (be careful, the skillet handle will be hot). Let cool a few minutes. Slice and serve warm or at room temperature.
- Adapted from Cooking Light
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