Spring is here! Even if the weather can’t make up its mind, I’m ready to celebrate and dive head first into all things spring. This spring frittata recipe is so simple and fairly quick to throw together. I’ve made it for brunches on the weekend and dinners on week nights. It’s a crowd favorite!
This recipe can be easily adapted, too. If you have zucchini in your fridge instead of asparagus – use it! If you don’t have goat cheese on hand but have cheddar – use it! The only things I keep consistent are the eggs and the sweet potatoes. (Am I the only one who can’t get enough of sweet potatoes these days? Just so good.)
When you are ready to start cooking, preheat your oven to 350 degrees. Then slice your sweet potato into round circles about 1/2 inch thick. I use a casserole dish, but again, this is super adaptable and can be used in any kind of baking dish! Put the sweet potato rounds in the dish and coat them in the olive oil. Place this in the oven for about 20 minutes.
While the sweet potatoes are cooking, wash and chop the rest of your veggies. I usually end up using about 1/2 an onion, 1/2 a red bell pepper and 1/2 lb. of asparagus. Then, in a mixing bowl, whisk together the eggs and egg whites. Splash in the milk, sprinkle in the S&P and set the bowl aside.
Take the sweet potatoes out of the oven and place them along the bottom of the dish and along the sides, so they form a type of crust for the frittata. Next, layer in all your chopped veggies on top of the sweet potatoes. Then pour the eggs and milk mixture over top of them. Finish with crumbling the goat cheese throughout the dish! Bake in the oven for 30 minutes or so. All ovens vary slightly so just start watching for it to slightly brown and not be liquidy in the center. Enjoy!
Whether you make this for breakfast, lunch or dinner, it is sure to be a healthy and filling meal!
- 5 Whole eggs
- 3 Egg whites
- Splash of your choice of milk (regular, almond, etc.)
- 1 Sweet potato
- 1/2 Onion
- 1/2 Red bell pepper
- 1/2 lb. Asparagus
- Goat cheese
- 1 Tbsp olive oil
Preheat oven to 350 degrees.
Slice sweet potatoes into rounds. Put them in your baking dish and coat them in the olive oil. Place them in the oven for 20 minutes.
While those are cooking, chop the bell pepper, onion and asparagus. Set aside.
Whisk together the eggs and milk.
Take the sweet potatoes out of the oven and place them along the bottom of the pan and on the sides so they are almost forming a crust.
Layer in all the chopped veggies on top of the sweet potatoes. Then pour the eggs and milk mixture over top of them.
Finish with crumbling goat cheese over the top! Cook in the oven for around 30 minutes, depending on your oven. You want the eggs to be set.