If you’re looking for a delicious brunch idea, then this Baked Sweet Potato Frittata is the perfect recipe to add to your list. This easy egg bake made with sweet potato, bell pepper, gouda cheese, and arugula is not only great for brunch or breakfast but makes a great meal for dinner too!
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Sweet Potato Frittata
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
If you’re bored of serving up the same old egg recipes, then you must try this baked sweet potato frittata.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to “fried.”Wikipedia
The recipe is easy to make, by sautéing a variety of vegetables in a skillet or frying pan – sweet potato, bell pepper, red onion, and arugula (known as rocket in the UK) and that is all transferred to a baking dish and covered with an egg mixture and baked in the oven.
This sort of recipe lends itself well to brunch and breakfast and you can make it in advance to save you time in the mornings (check my tips section for how to do that). And is also delicious for lunch or dinner too.
Frittatas are a versatile dish that can contain all sorts of different fillings and can be served both hot and cold. The latter makes this a great recipe to make for a picnic or for a party – you could cut the frittata into wedges or squares and it’s ready to pick up and eat!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce: Sweet Potato, Red Bell Pepper, Red Onion, Arugula (known as Rocket in the UK), Fresh Basil, Fresh Parsley
- Garlic Powder
- Dried Basil
- Dried Parsley
- Half & Half – an American product. Single cream is a good substitute.
- Gouda – a mild, yellow cheese.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Sweet Potatoes
One of the hero ingredients in this dish is sweet potatoes, so here are some more recipes using the same:
- Mashed Sweet Potato with Walnuts
- Sweet Potato & Halloumi Burgers
- Sheet Pan Balsamic Chicken Breasts with Sweet Potato & Broccoli
More Brunch Recipes
Looking for more brunch inspo? Check these recipes out next:
- Delicious Cranberry Orange Scones Brunch or Afternoon Tea!
- Pancakes and Bacon Cupcakes with Maple Frosting for Brunch!
- Make-Ahead French Toast Recipe for Busy Mornings
How To Make Frittata in Advance
There are two ways you can prepare a frittata in advance. Use whichever method suits the time frame that you have.
- Method One: Cook the vegetables, cook the arugula, and whisk the eggs as per the recipe. Store in three separate airtight containers in the fridge for up to 24 hours. When ready to cook, assemble the frittata (whisk the eggs again before using) and cook as directed in the recipe card.
- Method Two: Prepare the frittata up to step 6 in the recipe – which is where the eggs and cooked vegetables have been layered in the baking dish but the cheese hasn’t been added on top. Cover with plastic wrap and store for up to 24 hours. Remove from fridge about 1 hour before ready to cook. Continue to follow the recipe card from step 7 – adding the cheese on top and baking.
Storing Cooked Frittata
Frittata makes great leftovers and is just as delicious cold as it is hot. Cut into slices and store in an airtight container in the fridge for 3-4 days. If stacking the slices, place a piece of parchment paper between them.
You can reheat cold frittata (but not more than once) in the microwave or oven.
- Microwave: Place an individual serving onto a microwave-safe plate and heat on high for 1-2 minutes until warmed through. You don’t want to overcook it as it may turn rubbery.
- Oven: Cover with foil and bake for 15-20 minutes in a 180C/350F/Gas 4 oven until warmed through.
How Do I Make Baked Sweet Potato Frittata?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- Non-stick cooking spray
- 2 Tbsp extra virgin olive oil, divided
- 1 large sweet potato, peeled and diced
- 1 medium red bell pepper, diced
- ½ medium red onion, diced
- ½ tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried parsley
- Sea salt and black pepper, to taste
- 6 large eggs
- 3 Tbsp half & half (single cream)
- 1 cup gouda cheese, shredded, divided
- 2 cups fresh arugula (rocket) or spinach
- Fresh parsley and basil, to serve, optional
- Preheat oven to 180C/350F/Gas 4. Spray a medium-sized baking dish with non-stick cooking spray and set aside.
- Heat one tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the sweet potato, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.
- Cook for 5-6 minutes, stirring occasionally until the pepper and onion soften and the sweet potato starts to develop a bit of color. Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.
- While the vegetables are cooking, whisk together the eggs and half & half in a large bowl until just combined. Add half of the Gouda cheese and stir to combine. Set aside.
- Add the remaining olive oil to the same skillet over medium heat and toss in the arugula or spinach. Cook for 2-3 minutes, stirring occasionally, just until the greens wilt. Remove from the heat and spread evenly on top of the other vegetables in the baking dish.
- Pour the egg mixture on top and spread with a rubber spatula, if necessary, to cover the entire surface.
- Sprinkle the remaining cheese on top and season with additional salt and black pepper, if desired.
- Place in the center of the preheated oven and bake for 25-30 minutes until the egg is set and the top starts to turn golden brown. Remove from oven and cool slightly before slicing.
- Garnish with fresh herbs, if using, and serve immediately. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 311mgSodium: 425mgCarbohydrates: 17gFiber: 3gSugar: 6gProtein: 19g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
This dish would not only be great for breakfast or brunch, but also as a main dish. You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Strawberry Caprese Skewers Appetizer
- Side Dish: Mayo-Less Coleslaw
- Beverage: Watermelon Kiwi Cocktail with White Wine
- Dessert: Chocolate Peanut Butter Mousse Parfaits
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!