Sweet Potato and Spinach Frittata

READY IN: 20mins
Recipe by Chef mariajane

This springtime frittata offers a blast of flavour and colour and is perfect for a special brunch or a quick weekday supper. Tangy Asiago cheese offsets the earthy and delicous flavours of spinach and sweet potatoes. Serve with crunchy fresh Sweet Onion Salsa.

Top Review by Roxygirl in Colorado

I was searching for a recipe including sweet potatoes and spinach and LUCKILY I came across this one! I scaled this down to 1-2 servings (using 2 eggs). I did add some drizzles of water while cooking the sweet potatoes to keep them from getting too dry. It does take a few extra minutes of chopping, but well worth the results. The frittata is bursting with colors and tasted great with a slice of toast. Thanks Mariajane, for posting- Roxygirl

Ingredients Nutrition


  1. Position oven rack 6-inches from broiler. Preheat broiler.
  2. In a medium bowl, whisk together eggs, 3/4 cup of the Asiago cheese, cheddar cheese, and milk.
  3. In a 12-inch non-stick oven-proof skillet over medium heat, melt butter; add sweet potatoes. Cover and cook for 5-6 minutes, stirring occasionally, or until sweet potatoes are almost tender.
  4. Add spinach and cook, uncovered for 1-2 minutes or until slightly wilted.
  5. Reduce heat to medium-low; pour egg mixture over vegetables; cover and cook for 5-6 minutes or until bubbles are coming through mixture and bottom is golden brown (eggs won't be fully set).
  6. Remove cover; sprinkle with remaining 1/2 cup Asiago cheese.
  7. Broil for 1 1/2 minutes or until egg is set and cheese is bubbling and slightly browned.
  8. Let stand for 5 minutes; run spatula around outside edge of skillet to release frittata. Slice and serve immediately with salsa.
  10. In a small bowl, combine tomatoes, onion, parsley, lemon juice, salt and pepper.

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