This protein-packed Sweet Potato Frittata isn’t just delicious, it’s a nutritional powerhouse featuring all the goodness and vitamins from whole foods: sweet potatoes and pasture raised whole eggs. To counter the sweetness of sweet potatoes, I like to use chimichurri seasoning for a unique flavor combination that I’m confident you are going to love!

If you aren’t familiar with the flavor, chimichurri is made up of fresh herbs and a touch of garlic, to add a burst of flavor that perfectly complements this sweet potato frittata. You can make this seasoning at home, but for the sake of time in the mornings, I use a store bought one.

Lastly, let’s not forget the star of the show: pasture raised whole eggs. Nature’s multivitamin, eggs are loaded with protein, healthy fats, and essential vitamins and minerals. They’re the perfect base for this frittata, creating a fluffy and satisfying texture.

So ditch the cereal and get ready to fuel your day with this vibrant and delicious sweet potato frittata. It’s a breakfast (or brunch!) that will leave you feeling energized and satisfied without the mid-morning crash.

Details

Servings

6 Servings

Prep time

Cooking time

Calories

265 kcal

Ingredients:

2 Medium Sweet Potatoes
2 Large Zucchini
10 Large Whole Eggs
1/4 Cup Bacon Bits
2 Whole Green Onions
1 Tbsp Chimichurri Seasoning
Salt and pepper to taste
Ghee (you can use butter or olive oil in place of this)

This sweet potato frittata recipe is so versatile – add any more ingredients that you like and really customize it to your preferences!

How to make a Sweet Potato Frittata

Thinly slice the sweet potato and zucchini. Then line them around the edge of a 12 inch cast iron skillet or round baking dish. Stand them up, alternating each vegetable as if you were making ratatouille.

2. Melt 2 tbsp of ghee and pour it over the vegetables then cover the dish with tin foil and bake at 375 for 30 minutes until the veggies are soft.

3. While your dish is baking, make the egg filling. Whisk together 10 large whole eggs and add in sliced green onion, bacon bits, chimichurri seasoning, and salt and pepper. Add any other veggies or meats that you want in the sweet potato frittata at this point.

4. Remove the dish from the oven and add the additional 1 tbsp of ghee to the center of the dish, ensuring that the whole dish is coated to prevent the eggs from sticking.

5. Pour the egg mixture into the dish and bake for an additional 15 minutes. You will know that it is done when the eggs puff up in the middle and a knife comes out clean from the center of the sweet potato frittata when you test it. If after 15 minutes the eggs haven’t puffed up, allow 5 more minutes to bake.

6. Remove the Sweet Potato Frittata from them oven and allow to cool and set for 15 minutes. Serve warm or save covered in the refrigerator for up to 3 days.

Sweet Potato Frittata

5.0 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This sweet potato frittata is packed with the sweetness of roasted sweet potatoes and all the goodness of nature’s multivitamin (whole eggs). It’s perfect for a weekend brunch or a quick and easy weekday breakfast.

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Ingredients

2 Medium Sweet Potatoes
2 Large Zucchini
10 Large Whole Eggs
1/4 Cup Bacon Bits
2 Whole Green Onions
3 Tbsp Ghee
1 Tbsp Chimichurri Seasoning
Salt and pepper to taste

Directions

Thinly slice the sweet potato and zucchini. Then line them around the edge of a 12 inch cast iron skillet or round baking dish. Stand them up, alternating each vegetable as if you were making ratatouille.
Melt 2 tbsp of ghee and pour it over the vegetables then cover the dish with tin foil and bake at 375 for 30 minutes until the veggies are soft.
While your dish is baking, make the egg filling. Whisk together 10 large whole eggs and add in sliced green onion, bacon bits, chimichurri seasoning, and salt and pepper.
Remove the dish from the oven and add the additional 1 tbsp of ghee to the center of the dish, ensuring that the whole dish is coated to prevent the eggs from sticking.
Pour the egg mixture into the dish and bake for an additional 15 minutes. You will know that it is done when the eggs puff up in the middle and a knife comes out clean when you test them. If after 15 minutes the eggs haven’t puffed up, allow 5 more minutes to bake.
Remove the Sweet Potato Frittata from them oven and allow to cool and set for 15 minutes. Serve warm or save covered in the refrigerator for up to 3 days.