Savory Maple-Infused Sweet Potato Frittata

Start your day with a burst of flavor from this Savory Maple-Infused Sweet Potato Frittata. Combining the earthy sweetness of roasted sweet potatoes with the rich, creamy texture of eggs, this dish is perfect for brunch or a light dinner. The touch of maple syrup adds a unique twist that beautifully enhances the natural sugars of the sweet potatoes.

This frittata is not only delicious but also packed with nutrition, making it a wholesome choice for any meal. It comes together easily and is customizable with your favorite herbs and greens, ensuring each bite is satisfying and full of flavor.

Savory Maple-Infused Sweet Potato Frittata

Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 230 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 medium sweet potato, peeled and diced
• 6 large eggs
• 1/4 cup milk
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 cup chopped fresh spinach or kale
• 2 tablespoons olive oil
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add diced sweet potatoes and cook for about 10 minutes, or until slightly tender.
3. In a bowl, whisk together eggs, milk, maple syrup, salt, pepper, and smoked paprika until well combined.
4. Stir the chopped spinach into the sweet potatoes, then pour the egg mixture over the top.
5. Cook on the stovetop for 5 minutes, gently stirring to combine everything, then stop stirring and let it set.
6. Sprinkle feta cheese on top if using, and transfer the skillet to the preheated oven.
7. Bake for 15-20 minutes, or until the frittata is puffed and golden brown.
8. Allow to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Notes

Tip: Feel free to experiment with different vegetables or herbs to make this frittata your own!

For a fluffier frittata, whisk the eggs thoroughly before adding them to the pan. If you’re short on time, precook the sweet potatoes in advance and store them in the fridge. You can also substitute the sweet potatoes with butternut squash or zucchini for a different flavor profile.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat. This frittata can also be enjoyed cold, making it a fantastic option for meal prep!