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Baked Sweet Potato Frittata.

Prep time: 15 minutes Cook time: 35-40 minutes Serves: 4

This recipe can also be prepared from start to finish in a large, well-seasoned cast iron skillet. However, an enameled cast iron baking dish, such as the Le Creuset® version shown here, makes for a nice presentation for a traditional Sunday brunch.


Non-stick cooking spray 2 T. extra virgin olive oil, divided 1 large sweet potato, peeled and diced 1 medium red bell pepper, diced ½ medium red onion, diced ½ t. garlic powder 1 t. dried basil 1 t. dried parsley Salt and black pepper, to taste 6 large eggs 3 T. half & half 1 c. gouda cheese, shredded, divided 2 c. fresh spinach Optional: Fresh parsley and basil, to serve


1. Position top oven rack in the center position and pre-heat oven to 180degc. Spray a medium-sized baking dish with non-stick cooking spray and set aside.

2. Heat one tablespoon olive oil in a large fry pan over medium heat. Add sweet potato, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.

3. Cook, stirring occasionally, until the pepper and onion soften and the sweet potato starts to develop a bit of color, approximately 5-6 minutes. Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.

4. While the vegetables cook, whisk together the eggs and half & half in a large bowl. Add half the Gouda cheese and stir to combine. Set aside.

5. Add the remaining olive oil to the same skillet over medium heat and toss in the spinach. Cook, stirring occasionally, just until the greens wilt, approximately 2-3 minutes. Remove from heat and spread evenly on top of the other vegetables in the baking dish.

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