Print
Plate with two slices of sweet potato and sausages frittata with a glass of orange juice, parsley, and crusty bread in the background.

Sweet Potato and Sausage Frittata

Author: Stephanie Kay

Packed with over 20 grams of protein per slice, this sausage and sweet potato frittata is a healthy meal idea that works for breakfast, lunch, or dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 slices 1x
  • Category: Breakfast
  • Method: Baked
Print Recipe

Ingredients

Instructions

  1. Preheat the oven to 400°F.
  2. Line a large baking sheet with parchment paper, add diced sweet potato, drizzle with 1 tablespoon of olive oil, and toss to coat. Transfer the baking sheet to the oven and bake for 15 minutes until the sweet potatoes are just tender enough to be pierced with a fork. Once cooked, remove from the oven and set aside
  3. In a 10-inch cast iron skillet or oven-proof pan on medium heat, warm the remaining olive oil, add the diced onion, and cook for 3-4 minutes until tender, stirring occasionally.
  4. Increase the temperature to medium-high heat, add the ground pork, and cook for an additional 4-5 minutes, breaking it apart with a wooden spoon or spatula, until no longer pink, cooked through, and lightly browned.
  5. While the pork is cooking, in a medium bowl, crack the eggs, add the milk, salt, and pepper, and whisk until well combined, then set aside.
  6. Add the roasted sweet potatoes and spinach, stirring to incorporate them with the pork mixture, and cook for an additional minute until the spinach is wilted.
  7. Pour egg mixture into the pan, spreading it out evenly to cover the sweet potato and sausage mixture.
  8. Keep the pan on the heat and continue cooking, without stirring, until the egg set on the side of the pan, about 3 minutes.
  9. Then transfer the cast iron skillet to the oven to bake for 10-15 minutes until the eggs are set and the frittata is cooked through.
  10. Once cooked, the frittata can be served immediately or cooled, and any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Onion Powder: Swap the onion for 1 teaspoon onion powder, skip step #3, and add in step #6.

To Use Frozen Spinach: Swap the fresh spinach for 1/4 cup frozen spinach. Thaw the spinach completely, then press it to remove any excess water, and add it in step #6.

To Use Egg Whites: Swap the whole eggs for 2 cups of liquid egg whites.

To Make it in a Pie Dish: Prepare the sweet potatoes, sausage, onions, and spinach in a pan as per steps #1 to #6, then transfer it to a greased pie dish, pour egg mixture over top, and transfer it to the oven to make for 20-25 minutes or until set.

Nutrition

Find it online: https://kaynutrition.com/sweet-potato-and-sausage-frittata/