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Hello perfect weekend brunch! This Bacon and Sweet Potato Frittata is just what a lazy Sunday morning breakfast calls for. It’s quick and simple and also free from dairy and gluten. And bonus: it’s freezer-friendly for a make-ahead breakfast.
Easy Sweet Potato Frittata
Frittatas are a little underrated. They are often overlooked by their cousin, the quiche. But personally, I love a good veggie-packed frittata either for a leisurely weekend brunch or a quick and simple dinner. This Sweet Potato and Bacon Frittata sneaks in some spinach for a well-rounded meal that everyone will love.
- Sweet Potato
- Salt + Pepper + Thyme
How to Customize It
The best part about a frittatas is that it is SO customizable. Frittatas are a great way to add veggies to your life, so feel free to swap in or add any extras you have at home.
This frittata can also easily be vegetarian if you need it to be. Simply omit the bacon. You’ll need to use a bit of oil for cooking any veggies you plan to add though since this recipe uses the fat rendered by the bacon.
What Skillet to Use
This recipe calls for an oven-safe skillet since the eggs will be cooked both on the stove-top and the oven. I find using a well-seasoned cast iron, an enameled cast iron or a nonstick skillet works best. A 10-12 inch skillet works best here. If you use a smaller or larger skillet, the baking time may vary.
How to Make a Frittata
Making a frittata is a two-step process, but it’s still pretty simple to do.
- First, you will start by cooking the ingredients you plan to use to flavor the frittata. Next, you add in the whisked eggs, and you scramble them around for a minute. This helps set the eggs on the bottom. You let them continue to cook for a few minutes until they are mostly cooked on the edges and then you transfer the whole dish to the oven.
- The frittata then finishes cooking in the oven.
How to Serve a Frittata
This frittata is best served straight from the oven. However, it also works at room temperature, so this is a perfect make-ahead dish for brunch.
Frittatas are awesome to serve with a big green and bright salad with a punchy dressing.
Freezing and Reheating a Frittata
This frittata can be frozen for up to 2 – 3 months. To freeze, let fully cool. You can (optionally) initially freeze on a sheet tray, so it is frozen flat, and then wrap in plastic wrap twice. When ready to serve, let it slowly defrost in the refrigerator for 12-24 hours. Then slowly reheat in a 300-degree oven until heated through.
If you like this brunch recipe, check out these others:
- Mini Waffles with Cinnamon Apple Topping
- Peaches and Cream Oatmeal Bake (Vegan)
- Sheet Pan Chorizo and Egg Bake
- Freezer-Friendly Breakfast Burritos
Bacon and Sweet Potato Frittata
- 6 strips of bacon diced
- 3 shallots sliced thin
- 1 teaspoon salt
- 1 sweet potato about 8 ounces, diced fine
- 1 handful spinach
- 10 large eggs
- Big pinch of salt and pepper
- 1 teaspoon fresh thyme more for garnish
- Preheat oven to 375°F.
- Add bacon to a large (10-12") oven-safe skillet and turn the heat to medium. Cook bacon until crispy, stirring every few minutes. Drain off all excess fat, except for 1 tablespoon.
- Add shallots and salt cook for 3 minutes.
- Add a splash of oil if the pan is dry, and then add sweet potato. Cook until beginning to soften, about 8 minutes. Add 2 tablespoons of water and let cook until the sweet potatoes are fully softened.
- Add in spinach and toss until wilted.
- Whisk together the eggs in a bowl and add a big pinch of salt, pepper and thyme.
- Pour the eggs into the skillet and stir around for 1 minute, then let it continue to cook until the edges of the eggs have started to cook, about 2-4 minutes. Shut off heat.
- Transfer skillet to the oven and bake for 20 to 30 minutes until eggs are set.
- Slice, top with additional thyme leaves, and serve hot.