I wish I had some stories to share today, but it’s been an uneventful work week punctuated by our weekly Wednesday girls’ night (fajitas and Downton Abbey at my place). I can’t complain. I finally found the time to try this baby spinach and sweet potato frittata that’s been on my mind since I first flipped through The Sprouted Kitchen cookbook this summer. It was absolutely worth the wait—a simple breakfast or dinner that only requires a cutting board, a knife, a mixing bowl and a skillet to prepare. I just had to share it with you today so you can make it this weekend.
Frittatas are one of those meals that, if you know how to make, are a kitchen standby. As long as you have eggs, a splash of milk and some vegetables, you can whip up a pretty satisfying meal without much prep or cooking time. I’ve finally gotten the hang of the cook-on-the-stove-and-finish-in-the-oven method (the trick is to pay attention to visual cues and learn to make it by feel), but I’m also a fan of this oven-only method. It’s great when I’m in a time crunch or need to keep the burners open for other things. I made a frittata that way for the girls’ night before last, which kept the stove clear for two skillets’ worth of banana oat pancakes. Do use the skillet method for this sweet potato frittata, though, so the sweet potatoes can develop those irresistible caramelized edges.
My girls are all eating gluten-free these days, so I should mention that frittatas are, of course, gluten-free (unless you’re adding grains) and the oat pancakes I mentioned are gluten-free as well. Happy bellies!
Baby Spinach Frittata with Sweet Potato Hash Crust
- Author:
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 to 6 1x
- Category: Breakfast/Brunch
A beautiful frittata full of sweet potatoes, baby spinach and goat cheese. Don’t limit this to breakfast; it’s a filling one-skillet meal that makes for great leftovers.
Ingredients
- 8 eggs
- ½ cup milk
- Sea salt and black pepper
- 2 small sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 2 green onions, white and green parts, thinly sliced
- 2 cups baby spinach (give it a few chops with a knife if you’d like)
- ⅓ cup goat cheese (about 3 ounces, use regular or herbed goat cheese)
- Chopped fresh cilantro, for garnish
- Hot sauce (I recommend Cholula)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.
- Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
- Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
- Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.
- Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro. Serve with hot sauce on the side. Toasted whole grain bread is a good idea, too.
Notes
- Adapted (just a bit) from The Sprouted Kitchen Cookbook by Sara Forte.
- Yields 6 moderately sized slices or 4 large.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Bev @ Bev Cooks
Laaaaaaaawd have mercy.
Grace
I finally purchased a cast iron skillet last weekend so now I can make this recipe this weekend! I’ve has this one bookmarked in Sara’s book as well. Your photos are so appetizing!
Kate
Thanks, Grace! You are going to love your cast iron skillet. I’ve found that food sticks less if I heat the pan up before adding oil to it. Hope it works well for you.
Kathryn
The pictures in this post are utterly stunning, your frittata looks so very delicious!
Rachel
Ohmygoodness, I actually have all of these ingredients right now except for the spinach. I do have a bag of baby arugula, however, so I think I will sub that and make these right away! I’ll report back. Yum!
Kate
Please do report back! I think arugula will be a great sub.
Rachel
I had spinach after all, so I made this exactly as written. So, so ridiculously good! I love the sweet potato hash crust. A new go-to breakfast/brunch/lunch/dinner for sure!
Kate
Hooray! Really happy to hear that, Rachel. Thanks for letting me know. I ate a slice of this frittata for breakfast, and then another for lunch, and I’d eat it for dinner if I weren’t going out with friends! Enjoy.
Chloe Moon
Ever see the movie, “Morning Glory” w/ Rachel McAdams & Harrison Ford? He talks about making frittattas all movie. I’ve always wanted to make one. This one looks really good to try!! =)
Kate
No, I haven’t seen that one! Frittatas are great, hope you get a chance to make one soon.
Laura (Tutti Dolci)
The sweet potato hash crust pushes this frittata into must-make territory!
Katrina
This sounds so tasty!
Sonja/A Couple Cooks
Funny, this was one of the recipes that stuck out to me too in the Sprouted Kitchen cookbook — we’ve been contemplating making it as well. It’s great to see that you’ve made it with good results! (Though of course, I wasn’t expecting otherwise :) )
Kevin Keast
I think I will make this with feta rather than goat’s cheese. Yum!
Kate
Feta would be delicious in this frittata!
Kevin Keast
And it was! Thanks Kate. :)
Megan Lane
Yum! I love making fritattas – they are one of my to-tos for sure. I love the idea of having a sweet potato “crust”. Will definitely be trying this. I actually have the Sprouted Kitchen on my Christmas list :)
chinmayie
This sounds like an awesome idea. I can’t stop thinking about all the other similar crusts i can make for it!
a farmer in the dell
ready.set. go! I have everything to make this tomorrow morning. can’t wait! yum!
Marissa Pinch&Swirl
This frittata looks gorgeous – love the Sprouted Kitchen cookbook. It’s loaded with great recipes. Also love it that you’re a Downton Abbey fan. Such great characters!
cara
I’m loving that we were both on the sweet potato frittata page this week! It’s funny how different they are – now I can’t wait to try yours.
Lamour
This looks yummy. Never thoughts of sweet potatoes in a frittata. Can’t wait to try it.
Stephanie
All I can say is WOW!!! That was extremely delicious! Josh and I made this together this morning with the banana oat pancakes. We were lucky enough to magically have all the ingredients on hand, including oat flour and fresh spinach from our garden (thank you mild winter)! The frittata was amazing and I believe the first words to come out of my mouth when I took a bite of the pancakes were, “Oh my god, these are so f***ing good!” Best pancakes I’ve ever had/made. Also, they were perfect to make together (as you already know); the frittata was just finishing up in the oven when we finished the pancakes. Thank you, K!
★★★★★
Kate
Thanks, Stephanie! Your comment totally made my smile, I’m really glad you loved the recipes. I wish I had an excuse to make those banana pancakes more often—making pancakes alone isn’t nearly as much fun as making them with company. Can’t wait to see you around Christmas time (so soon)!
Eleanor
I tried this recipe and was amazed at how easy it was to prepare! Nice to try something different. Next time, I might leave out the green onion, but that is a personal preference. Good to know I can use sweet potatoes as a “crust” Thank you!
Stefanie
Oh my gosh! The sweet potato crust idea is wonderful!!!
ashley-bakerbynature
Your girls night sounds like a blast! Looooove me some Downton Abbey. And this frittata looks like breakfast perfection, Kate!
dramatic pancake
I am definitely making this for dinner this week. LOVE the idea of a sweet potato crust and I’m dreaming of those caramelized edges…yum!
sara
so glad you liked it and i love to see in the comments that other people tried it! Makes me so happy. Gorgeous pictures as usual. I have tried your oat pancakes. LOVE them!
★★★★★
Kate
Thanks, Sara. I loved the frittata and thoroughly enjoyed the leftovers for a few days. I kept thinking that the little sweet potato cubes on the sliced edges look like stained glass. Glad you love those oat pancakes!
Fork and Whisk
Sweet potato hash crust, that sounds interesting and delicious. Nice pictures. I would love to have that on a brisk morning for breakfast.
Bailey Bakes
Mmm, so this is the frittata you were talking about! Looks delish and your photography is gorgeous! Great to meet you tonight! I look forward to seeing you at the other meet ups!!
Lori @ RecipeGirl
Now this is the sort of thing I love to have for dinner when my husband is not around (because he’d say… where’s the main dish?) Men.
Holli Anne
Must make this. So delicious looking!
Alexa
I did a similar frittata, but I used butternut squash!
http://lifewithlampnsofa.com/2012/12/17/atlanta-running-groups-round-up-a-butternut-squash-frittata/
Sarah
Kate,
I just made this recipe as a breakfast-for-dinner treat and it is AMAZING. I love the combination of sweet potato and [I used herbed] goat cheese. Thank you for this!
-Sarah
Kate
Thank you for commenting, Sarah. I’m so glad you enjoyed the frittata!
Jenn
This frittata is DELICIOUS and it looked lovely coming out of the oven…a very nice alternative to the standard white-potato-and-broccoli frittata which feature less-exciting cheeses. I made this frittata as my one hot dish for a brunch I hosted chez nous and it was a big hit. I used herbed goat cheese, which proved to be the cherry on top of the cake, so to speak. Magnifique! Thanks, Kate – will definitely be trying more of your recipes.
Kate
Thanks for commenting, Jenn! I’m so glad you enjoyed the frittata. I’ll have to hunt down some herbed goat cheese for my next frittata.
Justyna
This looks divine. I’m going to give it a try tonight!
David
I found your blog a month or so ago and I’ve been eyeing all your delicious looking recipes ever since. Yesterday I finally got around to making this frittata for dinner and we loved it! I cannot wait to try out others.
All your pictures are gorgeous; keep up the great work!
★★★★★
Kate
Thank you, David! I’m glad you enjoyed the frittata. Please let me know how the other recipes turn out for you.
Miranda
This was my first time making a frittata—it definitely sounds a lot harder and fancier that it actually is! The boyfriend and I loved it—he approved of the sweet potato hash, even though he usually dislikes sweet potatoes. You should post some ideas for good combinations of veggies and cheeses to go into frittatas! I’ve already thought of a few, but I want to be more variant in the cheeses. Thanks again for the recipe!
Kate
Thanks, Miranda! That’s a good suggestion. I love goat cheese and feta in frittatas, or fontina or asiago sprinkled on top. A Greek-style frittata with roasted red peppers/kalamata olives/feta cheese/shallots is one of my favorites. I have a baked frittata option here, it’s super easy to throw in the oven for company: https://cookieandkate.com/2010/the-perfect-frittata/.
Sarah
I made this on the weekend and it was phenomenal! I love making frittatas in my cast iron pan and this is by far the best one I’ve made. Sweet potato crust! I love it!
Thank you for all your fabulous recipes!
★★★★★
Brynn
So easy and delicious! The bottom of the sweet potatoes got kind of carmelized. Yumm thanks! I want to make this again already.
Ashley
This frittata is absolutely delicious! I didn’t have a cast iron skillet so I poured the sweet potato, green onion, spinach mix into a 9X9 glass baking dish and poured the egg mixture on top. I sprinkled feta cheese on this and baked for 18 minutes. YUM! Thanks for sharing :)
Kate
Thanks, Ashley! I’m glad you enjoyed the frittata. Thank you for sharing your method with us.
Laura
I made this tonight and it was tasty! This recipe gave even a nervous nelly like me some confidence in the kitchen. This Kansas City gal is excited to make more of your recipes!!!
Kate
Thanks, Laura! I’m so glad you enjoyed the frittata. It’s always nice to hear from a fellow Kansas City girl, too!
Mtview
Will this recipe works without cheese?
Kate
Yes, it will! You’ll miss out on the extra creaminess that the goat cheese provides, but I think it will still be very good.
Margarita
Love this recipe Kate! and LOVE your food photography- happy I discovered your blog- it’s like looking through some fancy cook book but with a personal touch. I am adding some leaks and sun dried tomatoes to my fritatta and substituting goat cheese with feta ( using ingredients I have in the fridge;).
★★★★★
Kate
Thank you, Margarita!
Ruth
Thank you so much for this recipe. It was absolutely to die for. I cut up and added 4 mushrooms to it and actually used goat with basil. For the herbs I just sprinkled in some zesty no salt alternative and then used sea salt. It worked out perfectly. I loved the crunchiness of the sweet potato crust and the sweetness of the goat cheese combined. Thank you again!
Kate
Thank you, Ruth! Your version sounds terrific. Glad you enjoyed the frittata.
Paige
I’m going to make this for a birthday brunch, and would like to do it the night before. Any tips on how you would do that? Thanks! :)
Kate
Hey Paige, great question. Just cook the frittata as directed. After it has cooled down for about 10 minutes, transfer it from a pan to a serving platter. Let it cool completely before covering it with plastic wrap and refrigerating it overnight. You could serve the leftovers chilled, at room temperature, or gently warmed in the oven.
Paige
Perfect, thank you! I didn’t want to mess it up, those instructions were just what I needed.
Paige
I am posting this rather belatedly, as I made the frittata over a month ago..but I just wanted to put it out there that I loved it! Everyone at brunch gobbled it up!
Kate
Thank you, Paige! :)
Dara
Amazing!!!!!
★★★★★
Kate
Thanks, Dara!
Chrissy
Oh my God! I am such a noob in the kitchen but when I saw your post I knew I had to try making it. So I followed the instructions to a T and holy- it turned out AMAZING!!!! Thank you so much for this revelation!! Best thing I have ever cooked hands down!
★★★★★
Jason B
This recipe remains a favorite and is my go to frittata! It’s good with cheddar as well or other greens. We did it with kale tonight and it stuck up out of the frittata and got crisped in the oven. So good!
★★★★★
Kate
Thanks, Jason! I’m glad you enjoy this frittata so much! I want to try one with kale now. :)
Maggie
This looks fantastic! I think I’ll make this with regular cheddar though, as we don’t have goat cheese.
Alex
Made this for dinner last night. I added some asparagus and roasted red pepper I had on hand. So good! Can’t wait for leftovers tonight
Kate
Awesome! Thanks, Alex!
Sarah
So easy. So delicious. Another hit with my 1 year old too which was awesome. I was so proud to see him shovelling spinach in his mouth!
★★★★★
Natasha
G’day!
Is there another ingredient I could use instead of the goats cheese?
Regards
Natasha
Joia
Delicious!!! I’m so glad I stumbled upon this recipe! I make frittatas pretty often but never thought of the sweet potato hash bottom – such an easy way to alter my favorite frittatas. Thank you!!
Kim
I made it! My first frittata. It came out so good I love all the flavors together and I will be making again!
Thank you!
★★★★★
Louise
Hi Kate! I made this frittata last week and it was DELICIOUS–the only flavor I wasn’t a fan of were the green onions. Do you think it would hurt the dish to leave them out next time, or would you substitute with something else?
I love your blog! Thank you!
★★★★★
Kate
Hi Louise, I’m sorry to hear that! You can just omit them next time. Or, just use the green parts for a more mild onion flavor.
Imogen
I just made this and couldn’t wait to finish eating it before commenting – it’s DELICIOUS! The caramelised sweet potato on the bottom is so perfect with the spinach and goats cheese. Thank you for this new addition to my favourites! <3
Kate
I’m imagining you typing with a mouthful of frittata! So happy you liked it so much, Imogen :)
Asako
YUM!
I made a 1 person portion (1/4 recipe) in an itty bitty frypan I have, and it cooked through a LOT quicker than expected!!! Word of warning to all :-)
My partner had a bite and gave it a big a-okay for next time (he had a meat dish for dinner).
It was delicious though!
★★★★★
Kate
Great! I’m glad it didn’t cook too fast, it sounds like it came out just right.
Matt
Just made this and it came out perfectly! I added shallot & garlic to the sweet potatoes, and an extra egg + tbsp of milk because I only had a 12-inch skillet. So delicious. Thanks!
★★★★★
Kate
Wonderful! Thanks for sharing, Matt!
Sue Bofinger
Scrumptious! I have yet to make any of your recipes and be disappointed! Love veggies! Gave my daughter your cookbook for Christmas and borrowed it back to make your soups! YUM!
Quiche is a wonderful meal any time of the day! Thanks!
★★★★★
Kate
Scrumptious, I love that! Thanks for sharing. I’m so happy you enjoy the recipes. :)
Jordan Horowitz
This was outrageous!! I had a large bowl of leftover mashed sweet potatoes in the fridge. So I gave this a try and browned the mashed sweet potatoes, after mixing in the cumin, in some olive oil (not stirring it much) as the base. Then proceeded with the recipe. The layers looked great and the flavors also came through layered.
We always try to “eat the rainbow” and this frittata covered it all. And Cholula is our go-to hot sauce. I agree it’s perfect with this particular dish.
I’m sorry I didn’t take a pic, but it was consumed too quickly haha! Next time I’ll be sure to take one–there definitely will be a next time.
★★★★★
Kate
Thank you for sharing! Outrageous is a great way to put this for sure. I really appreciate you taking the time to comment and review, Jordan!
Sehar
I made this for brunch this weekend and it was fantastic! I used feta in place of the goat cheese and added some sundried tomatoes that I had on hand. It’s quite elegant to look at, too, and gives the appearance that one has slaved away in the kitchen preparing it (which I let everyone believe). Many thanks for the delicious recipe, Kate!
★★★★★
Kate
That sounds wonderful, Sehar! Thanks so much for sharing.
Jaimee
Hi, would I be able to substitute cashew milk instead of cow’s milk in this recipe?
Kate
Sure, that should be ok. Although, full fat dairy works best.
Linda
Made this tonight for dinner as I had all of the ingredients on hand. It is good but needs a little kick. I would add 4-5 splashes of a hot sauce and, for the non-vegetarians in the group, a browned turkey sausage or some other kind of sausage added would enhance the flavor. Using a cast iron skillet seems to speed up the cooking process so keep an eye on the oven.
★★★★
Jane
Made it today and it was very excellent, so easy and so tasty. I halved the recipe but next time I won’t so I can have leftovers for lunch another day. Had a leftover baked sweet potato in my fridge so used it, worked out quite well.
★★★★★
Laurel
This frittata was fantastic! I made it with feta instead of goat cheese because it was what I had. Worked out well. Thanks Kate!
★★★★★
Kate
I’m glad you loved it! I appreciate your review, Laurel.
Lynn I Chapman
Love this dish. I ended up adding mushrooms and using feta cheese instead. I also didn’t have any milk so my cooking time was much faster…
★★★★★
Nanda Ewell
Do you think you could sub basil for the spinach?
Kate
You can try it. Let me know what you think, Nanda!