Sweet Potato Frittata with Bacon and Arugula
By: Merritt Allen
Frittatas are an easy (like really easy) way to make breakfast for a lot of people with minimal effort. This bacon and arugula sweet potato frittata is slightly elevated by creating a sweet potato base first that gives some starchy sweetness to the eggs when cooked. You could call this a gluten free quiche of sorts but since the potatoes are just baked and then the eggs poured over them to cook, I felt like a frittata with a delicious sweet potato base was a better name!
While the potatoes are cooking, my favorite ingredients to make for this frittata are sautéed sweet red onion and crispy bacon. The other delicious ingredients are parmesan cheese, and lots and lots of arugula. The great thing about frittatas is that they are make it your own, by accommodating any vegetables you have in the fridge, or any cheese you wish to use. Give this fun twist of a classic egg dish a try!
How to Make Great Frittata:
To avoid overcooked frittata, pull it out of the oven when the center of the frittata is no longer jiggly but just set.
It is important to use the right size pan to cook your frittata. I use pie pan as it creates a container for the sweet potatoes and it holds about 8-10 eggs. Another good container is a square 8”x8” baking dish, the sides are deeper but your frittata will still cook well.
If you want to add a little creaminess on top of the cheese you put in, a little milk, almond milk, or cream mixed into the eggs before cooking will add a smooth texture to your frittata.
Common Questions For Sweet Potato Frittata:
What Is A Sweet Potato Base?
The base for this frittata recipe is unique and delicious. The sweet potatoes help add texture and substance to your dish by precooking them prior pouring the egg mixture in your plan.
I recommend cooking the sweet potato base at 350F convection if you have the function with your oven. If not, 350 F for longer will work just fine!
Lining the baking dish you will use for the frittata with the sweet potatoes is best. This way you do not have to transfer the potatoes after cooking. If you prefer to cook the potatoes and then toss them in with the eggs as part of the frittata, that is also a great way to cook this recipe. Let me know what you decide to do in the comments below!
Can I Make This Frittata The Day Before?
Yes! I highly encourage you make this breakfast frittata as a meal prep for your week. The frittata tastes great both reheated or cold and this recipe yields around 4 large servings. Having a frittata ready for meal prep is a great way to have a filling and healthy breakfast on hand. If you love breakfast meal prep, check out my Ultimate Burrito Guide! This guide walks you through
To reheat, place a slice in the microwave on low heat and heat in increments of 30 seconds. This method helps retain moisture in your cooked eggs.
If you want a fresh frittata for a Sunday brunch, you can get ahead of the game by chopping all your ingredients, cooking your bacon and onion, and precooking the sweet potato the day before.
Substitutions For Sweet Potato Frittata:
Great substitutions or additions for this frittata recipe are easy and can be tapered for whatever you have in your fridge. Get creative in using your leftovers!
Spinach instead of arugula is an easy substitution without the spiciness of arugula. A heartier vegetable includes some cooked and chopped broccoli, asparagus, or kale. If you choose to use something cruciferous like broccoli or asparagus, I recommend pre-cooking for 8-10 minutes in a skillet before adding to your egg mixture. Raw vegetables in eggs never taste that great to me, so the precooking of the vegetables ensures everything is cooked to the right consistency.
Goat cheese instead of parmesan is a creamy substitution that still tastes great. Cheddar cheese is an easy crowd pleaser that always tastes great, but can make your frittata a little heavier.
What Is the Difference Between Frittata and a Quiche?
Quiche usually has a crust that serves as the base for your eggs. Made similar to either a pastry dough or a pie crust, a quiche is a very delicious meal.
This frittata is similar to a quiche in that it uses sweet potatoes to form a base that the eggs bake on top of. The sweet potatoes are not as defined of a crust as a regular quiche crust and are also gluten free when compared to a quiche.
Do You Love Frittatas?
Give my other Frittata recipe a try! A Leek, mushroom, and gouda frittata is another delicious frittata recipe that is super savory and delicious! This is another great frittata option that is hearty, savory, and the perfect meal prep breakfast!
Try serving either frittata with Cardamom Banana Bread Muffins!
Ingredients For Sweet Potato Frittata:
Recipe:
- 2 medium sweet potatoes You can use white or red sweet potatoes for this recipe.
- 1 tsp garlic powder Garlic powder adds a lot of flavor, you can use fresh garlic by mincing 1-2 garlic cloves.
- 1 tsp salt Salt adds flavor and enhances all the other ingredients.
- 1/2 tsp black pepper Add to taste. You can add fresh black pepper to the eggs and when serving.
- 2 Tbs olive oil This helps prevent sticking. You can use any type of oil you wish!
- 4 strips bacon Thick cut bacon is my preferred cut. You can also sub out for chicken sausage, turkey bacon, or leave out the meat all together.
- 1/2 red onion, finely chopped. You can use green onion or even white onion. Red onion is a little sweet and is delicious.
- 1/2 cup parmesan cheese You can use also try cheddar cheese. Feel free to add extra too!
- 1 cup packed arugula, lightly chopped. Arugula has a slightly spicy flavor that is mellowed with the bacon and cheese. Though more mild, you can also use spinach.
- 8 large eggs 8 eggs with all the fillings will feed 3-4 people. I would use 10-12 if feeding more people or you want leftovers!
How To Make Sweet Potato, Bacon, and Arugula Frittata
Make the Sweet Potato Base
Preheat the oven to 350 F, convection function if possible.
Peel and chop 2 medium sweet potatoes into thin 1/4” coins, or as thin as you can go.
In a large bowl, toss the coins with 1-2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper, and 2 Tbs olive oil
Line the baking dish you will be using for the frittata with potato coins. The potatoes may stack on top of each other but will shrink in the oven. I recommend letting the potatoes crowd a bit, to avoid having gaps later. See notes above for tips on cooking the sweet potato base.
Cook your potatoes until golden brown and slightly crispy around the edges, about 25 minutes. Set aside to cool while you prepare the rest of the frittata.
2. Make the Frittata
Preheat the oven to 350 F.
Prepare the bacon by frying in a skillet until crispy. Flip the bacon every 2 minutes until cooked to desired crispiness, about 8 minutes depending on size of bacon strips.
Using the same pan that you prepared the bacon in, add your chopped red onion and sauté until translucent, about 5 minutes. Add oil if the pan is dry.
Chop the arugula into small, bite size pieces.
In a large bowl, crack 8 eggs and whisk together.
Add the bacon, arugula, red onion, cheese, and a pinch of salt and pepper.
Pour over the sweet potato base.
Bake at 350 until golden around the edges, and no longer jiggly in the middle, about 25 to 30 minutes.
Remove and let cool, topping with more parmesan and fresh arugula.