This Sweet Potato & Sausage Frittata is a hearty and delicious dish that brings together sweet, savory, and aromatic flavors. Perfect for breakfast, brunch, or even a cozy dinner, this frittata is packed with shredded sweet potatoes, sweet Italian sausage, and a blend of manchego cheese and herbs. It’s a dish that’s both nutritious and satisfying, making it an excellent addition to any meal plan. Plus, it’s easy to make and can even be prepared in advance for quick and flavorful meals throughout the week.
Ingredients
- 8 large eggs
- ⅓ cup milk (1%, 2%, or whole milk)
- Freshly cracked black pepper, to taste
- ¾ teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1¼ cups shredded Manchego or Iberico cheese
- 3 tablespoons olive oil
- ½ white or yellow onion, minced
- 1 large sweet pepper (red, orange, or yellow), seeded and diced
- 1 medium sweet potato, peeled and shredded
- ½ lb bulk sweet Italian sausage (pork or chicken)
Instructions
- Prepare the Egg Mixture : In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, dried rosemary, and dried thyme until well combined. Stir in the shredded Manchego or Iberico cheese and set aside.
- Cook the Sausage : In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet Italian sausage, breaking it up into small pieces with a spatula. Cook until the sausage is browned and cooked through, which should take about 5 to 7 minutes. Once done, remove the sausage from the skillet and set it aside, leaving any rendered fat in the pan.
- Sauté the Vegetables : Add the remaining olive oil to the skillet, then add the minced onion and diced sweet pepper. Sauté for 3-4 minutes, or until the onions are translucent and the peppers begin to soften. Add the shredded sweet potato to the skillet and cook for an additional 3-4 minutes, stirring occasionally, until the sweet potato softens slightly.
- Combine and Pour the Frittata Mixture : Return the cooked sausage to the skillet, spreading it evenly among the vegetables. Pour the egg mixture over the sausage and vegetables, gently stirring to ensure an even distribution.
- Cook on the Stovetop : Reduce the heat to low and cook the frittata for about 5 minutes, or until the edges start to set.
- Bake in the Oven : Preheat your oven to 350°F (175°C). Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and the top is lightly golden.
- Serve : Carefully remove the skillet from the oven and let the frittata cool for a few minutes before slicing. Serve warm and garnish with fresh herbs if desired.
Conclusion
This Sweet Potato & Sausage Frittata is a delicious, protein-packed meal that’s perfect for any time of day. Its blend of tender sweet potatoes, savory sausage, and rich Manchego cheese make it a dish everyone will love. Easy to prepare and even easier to enjoy, this frittata is a great way to start your day or serve a satisfying dinner.
Sweet Potato & Sausage Frittata: A Hearty, Flavor-Packed Brunch Dish
A hearty frittata filled with sweet potatoes,Italian sausage, and Manchego cheese, seasoned with rosemary and thyme.
Ingredients
- 8 large eggs
- ⅓ cup milk 1%, 2%, or whole milk
- Freshly cracked black pepper to taste
- ¾ teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1¼ cups shredded Manchego or Iberico cheese
- 3 tablespoons olive oil
- ½ white or yellow onion minced
- 1 large sweet pepper red, orange, or yellow, seeded and diced
- 1 medium sweet potato peeled and shredded
- ½ lb bulk sweet Italian sausage pork or chicken
Instructions
- Prepare the Egg Mixture : In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, dried rosemary, and dried thyme until well combined. Stir in the shredded Manchego or Iberico cheese and set aside.
- Cook the Sausage : In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet Italian sausage, breaking it up into small pieces with a spatula. Cook until the sausage is browned and cooked through, which should take about 5 to 7 minutes. Once done, remove the sausage from the skillet and set it aside, leaving any rendered fat in the pan.
- Sauté the Vegetables : Add the remaining olive oil to the skillet, then add the minced onion and diced sweet pepper. Sauté for 3-4 minutes, or until the onions are translucent and the peppers begin to soften. Add the shredded sweet potato to the skillet and cook for an additional 3-4 minutes, stirring occasionally, until the sweet potato softens slightly.
- Combine and Pour the Frittata Mixture : Return the cooked sausage to the skillet, spreading it evenly among the vegetables. Pour the egg mixture over the sausage and vegetables, gently stirring to ensure an even distribution.
- Cook on the Stovetop : Reduce the heat to low and cook the frittata for about 5 minutes, or until the edges start to set.
- Bake in the Oven : Preheat your oven to 350°F (175°C). Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and the top is lightly golden.
- Serve : Carefully remove the skillet from the oven and let the frittata cool for a few minutes before slicing. Serve warm and garnish with fresh herbs if desired.