Sweet Potato Spinach Parmesan Frittata with Apple Salad
A hearty baked egg dish combining tender sweet potato cubes with wilted spinach and nutty Parmesan cheese. The natural sweetness of the potatoes balances beautifully with the savory eggs, while fresh baby spinach adds color and nutrition. Served alongside a crisp apple salad dressed with maple-balsamic vinaigrette, this frittata makes an excellent brunch centerpiece or light dinner. The microwaved sweet potatoes ensure even cooking and prevent the frittata from becoming watery.
Ingredients
- 1 onions, sliced
- 1 lb sweet potatoes, orange-skinned, chopped into 1/2 inch cubes
- 8 eggs, whisked
- ⅓ cup Parmesan, grated
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp cooking oil
- 4 oz baby spinach
- ½ bulb shallots, diced
- 1 apples, sliced or chopped
- 1 Tbsp balsamic vinegar
- 1 ½ Tbsp apple cider vinegar
- 2 tsp maple syrup
- ¼ cup cooking oil
- salt and pepper
Instructions
- 1
Heat oven to 400F
- 2
Place sweet potatoes in microwave-safe dish, cover with wet paper towel and microwave on high for 2 minutes
- 3
Heat 9 to 10 inch skillet over medium heat, add oil then onions and saute until softened about 3 minutes
- 4
Add microwaved sweet potatoes and saute until completely softened, 2 to 5 minutes
- 5
Add spinach leaves in batches as space allows until all are wilted
- 6
Pour in egg mixture and stir until evenly distributed
- 7
Transfer to oven and bake for 20 to 25 minutes until knife comes out clean
- 8
While frittata bakes, chop apple and whisk together shallots, balsamic vinegar, apple cider vinegar, maple syrup and oil for vinaigrette
- 9
Taste vinaigrette and season with salt and pepper
- 10
Toss vinaigrette with apples and baby spinach
- 11
Serve frittata warm with salad on the side
Tips
Microwave sweet potatoes first to ensure they cook evenly and don't release excess moisture into the frittata.
Use an oven-safe skillet to seamlessly transition from stovetop to oven without transferring the mixture.
Let the frittata rest for 5 minutes after baking to make slicing easier and prevent it from falling apart.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently in microwave or low oven.
Can assemble frittata mixture night before and bake in morning. Prepare salad just before serving.
Serve warm or at room temperature. Cut into wedges for individual portions.
Common Mistakes
Don't skip microwaving sweet potatoes to avoid uneven cooking and excess moisture.
Avoid overcooking spinach to prevent bitter flavors and mushy texture.
Don't overbake frittata to prevent tough, rubbery eggs.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this frittata dairy-free?
Yes, omit the Parmesan cheese or substitute with nutritional yeast for a nutty flavor without dairy.
What if I don't have a cast iron skillet?
Use any oven-safe skillet or transfer the mixture to a greased baking dish before putting in oven.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently to maintain texture and avoid overcooking eggs.