Sweet Potato Rosemary Frittata
Elevate your brunch game with this Sweet Potato Rosemary Frittata, a deliciously savory dish that combines the natural sweetness of tender, sautéed sweet potatoes with the aromatic charm of fresh rosemary. This oven-baked frittata is packed with wholesome ingredients like eggs, caramelized onions, garlic, and a sprinkle of parmesan cheese, offering a delightful balance of flavors and textures in every bite. Perfect for a weekend breakfast or light lunch, this recipe is both satisfying and simple to prepare, requiring just 15 minutes of prep time and 25 minutes of cooking. The golden, fluffy frittata is finished with a buttery touch for an irresistibly rich finish and is served straight from the skillet for an effortless yet impressive meal. Serve it warm alongside a crisp salad or crusty bread for a complete, hearty dish that’s sure to wow your guests. Ideal for lovers of healthy, rustic comfort food, this egg-based recipe is your go-to for versatile, crowd-happy dining.
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Recipe Information
Ingredients
- 1 large sweet potato
- 2 tablespoons olive oil
- 1 small onion
- 2 cloves garlic
- 8 large eggs
- 2 tablespoons milk
- 2 teaspoons fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese
- 1 tablespoon butter
Instructions
Preheat the oven to 375°F (190°C).
Peel the sweet potato and cut it into small cubes, about 1/2-inch in size.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
Add the diced sweet potatoes to the skillet and sauté for 5-7 minutes until they start to soften.
While the sweet potatoes cook, dice the onion and mince the garlic.
Add the onion to the skillet and sauté for 3 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
In a medium bowl, whisk the eggs and milk until well combined.
Chop the fresh rosemary and whisk it into the egg mixture along with salt, black pepper, and parmesan cheese.
Spread the sweet potato and onion mixture evenly across the skillet.
Reduce the heat to low, pour the egg mixture over the sweet potato mixture, and gently shake the skillet to distribute the eggs evenly.
Dot the butter in small pieces across the surface of the frittata for added flavor.
Cook the frittata on the stovetop for 3-4 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is just set and the edges are golden.
Carefully remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing.
Cut into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1551 mg | 517% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 18.0 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 576 mg | 44% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
