Start your day with this hearty and flavorful sweet potato and sausage frittata. Packed with protein and vibrant vegetables, this dish is perfect for breakfast, brunch, or even dinner. The savory combination of sweet Italian sausage, shredded sweet potato, and manchego cheese makes this frittata a crowd-pleaser that’s as nutritious as it is delicious.
Ingredients:
- 8 large eggs
- ⅓ cup milk (1%, 2%, or whole)
- ¾ teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- Freshly cracked black pepper, to taste
- 1 ¼ cups shredded manchego cheese or Iberico cheese
- 3 tablespoons olive oil
- ½ white or yellow onion, minced
- 1 large bell pepper (red, orange, or yellow), deseeded and chopped into small pieces
- 1 medium sweet potato, peeled and shredded
- ½ lb of sweet Italian sausage (choose pork or chicken, bulk form)
Instructions:
- Set the Oven: Begin by preheating your oven to 375°F (190°C).
- Prepare the Egg Mixture : In a large mixing bowl, whisk together the eggs, milk, salt, rosemary, thyme, and black pepper.Stir in 1 cup of the shredded cheese, reserving ¼ cup for the topping.
- Brown the Sausage: Warm 1 tablespoon of olive oil in a large oven-proof skillet over medium heat. Add the sausage and cook, crumbling it as it browns, until fully cooked through. Once done, remove the sausage from the skillet and set it aside.
- Sauté the Vegetables : Add the remaining 2 tablespoons of olive oil to the skillet.Stir in the minced onion, diced sweet pepper, and shredded sweet potato. Sauté for 5–7 minutes, or until the vegetables are softened and golden brown.
- Combine and Layer : Return the cooked sausage to the skillet and mix it with the vegetables. Spread the mixture evenly across the skillet. Pour the egg mixture over the sausage and vegetables, ensuring it evenly coats the ingredients.
- Bake the Frittata: Place the skillet in the preheated oven and bake for 18–20 minutes, or until the eggs are fully set and the top is golden brown. To test for doneness, insert a knife into the center; it should come out clean.
- Serve: Allow the frittata to cool for a few minutes before slicing. Serve while warm, optionally garnished with fresh herbs for added flavor.
Conclusion:
This sweet potato and sausage frittata is a wholesome, flavorful dish that’s perfect for any time of day. Packed with hearty sausage, sweet potatoes, and a blend of savory spices, it’s an easy and impressive way to feed a crowd. Pair it with a fresh salad or crusty bread for a complete meal!
Sweet Potato & Sausage Frittata
Asavory frittata filled with sweet potato, sausage, and vibrant vegetables,perfect for breakfast or brunch.
Ingredients
- 8 large eggs
- ⅓ cup milk 1%, 2%, or whole
- ¾ teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- Freshly cracked black pepper to taste
- 1 ¼ cups shredded manchego cheese or Iberico cheese
- 3 tablespoons olive oil
- ½ white or yellow onion minced
- 1 large bell pepper red, orange, or yellow, deseeded and chopped into small pieces
- 1 medium sweet potato peeled and shredded
- ½ lb of sweet Italian sausage choose pork or chicken, bulk form
Instructions
- Set the Oven: Begin by preheating your oven to 375°F (190°C).
- Prepare the Egg Mixture : In a large mixing bowl, whisk together the eggs, milk, salt, rosemary, thyme, and black pepper. Stir in 1 cup of the shredded cheese, reserving ¼ cup for the topping.
- Brown the Sausage: Warm 1 tablespoon of olive oil in a large oven-proof skillet over medium heat. Add the sausage and cook, crumbling it as it browns, until fully cooked through. Once done, remove the sausage from the skillet and set it aside.
- Sauté the Vegetables : Add the remaining 2 tablespoons of olive oil to the skillet. Stir in the minced onion, diced sweet pepper, and shredded sweet potato. Sauté for 5–7 minutes, or until the vegetables are softened and golden brown.
- Combine and Layer : Return the cooked sausage to the skillet and mix it with the vegetables. Spread the mixture evenly across the skillet. Pour the egg mixture over the sausage and vegetables, ensuring it evenly coats the ingredients.
- Bake the Frittata: Place the skillet in the preheated oven and bake for 18–20 minutes, or until the eggs are fully set and the top is golden brown. To test for doneness, insert a knife into the center; it should come out clean.
- Serve: Allow the frittata to cool for a few minutes before slicing. Serve while warm, optionally garnished with fresh herbs for added flavor.