Frittatas are one of my favourite ways to do eggs for dinner or for a late lunch on the weekend. I find them less fussy than omelets and easier than Quiche since there is no crust to deal with. But still impressive and satisfying. They also do just as well served at room temperature as they do fresh from the oven – making them easy to make ahead an hour or so. This roasted sweet potato frittata came about because of a bunch of leftover roasted sweet potatoes from the night before – often my frittatas start with leftovers. Without anything already cooked, there is a bit of prep here. The sweet potatoes and onions need to be cooked before you assemble. If you needed, you could do this the night before – roasting the potatoes and caramelizing the onions, allowing them to cool completely before storing in a sealed container in the fridge. Then this dish will then make a relatively quick dinner the next day. Just be sure to heat the vegetables up again before you add the eggs in step 5 below.
If you have some diehard meat-eaters in your life that you are trying to impress, this frittata is very nice with a couple of slices of chopped, cooked bacon added to the onion and potatoes mixture (veggie bacon would work too). Also – I’ve kept this particular recipe dairy-free to keep it lighter calorie-wise – but if you prefer, sprinkle grated cheddar or a few pieces of a nice goat cheese on top of the eggs just before setting the pan under the broiler.
Roasted Sweet Potato and Onion Frittata
- 2-3 tablespoons avocado oil divided
- 2 cups sweet potato peeled and sliced thin
- 2 small red onions
- 1/2 teaspoon dried marjoram or oregano
- 8 eggs lightly beaten
- 1/8 tsp cayenne pepper
- Fresh sprig of marjoram optional
- salt and pepper
- Heat one tablespoon avocado oil in a cast iron on oven-safe skillet over medium low-heat. Slice the red onions very thinly and then add to the skillet. Saute on medium low heat until the onions caramelize and become sweet and light brown. As the onions are just about finished, add the dried marjoram and stir it in to cook through and heat. In total, onions will take about 30-40 minutes.
- Meanwhile, cook the sweet potatoes. Heat oven to 400 degrees. Peel and slice the sweet potatoes into thin wedges. Drizzle 1-2 tablespoons avocado oil on a rimmed baking sheet, add the potatoes and toss until the potatoes are evenly coated with oil. Spread them out evenly and sprinkle with a good amount of salt and fresh ground black pepper. Roast the potatoes until they soft and start to brown - at least 20 minutes but this will depend on how thick the potatoes are. Check after 20 minutes and cook for addition 5-15 minutes, depending.
- When the potatoes are done, add potatoes to skillet with the onions. Stir them gently to redistribute evenly. They should overlap and fill skillet.
- Preheat the broiler.
- In a large bowl, beat eggs and add a 1/4 teaspoon salt, freshly ground black pepper and cayenne. Pour egg mixture over the potatoes and onions. Gently lift the vegetables several times so the eggs can snuggle down in between. Remove the leaves from the marjoram sprig and sprinkle over top of the eggs. You can cover the pan at this point to get the eggs cooked evenly mostly the through and completely set on the bottom of the pan. Don't stir the eggs.
- When eggs are mostly set, except for the top, place the skillet under the broiler. Watch carefully, the top of the eggs will simmer slightly, become solid (no liquid left on top) and brown ever so little. Remove from the broiler and allow to sit for 10 minutes of so before serving.
Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!