Baby Spinach Frittata with Sweet Potato Hash Crust
Baby spinach and goat cheese frittata with a sweet potato hash crust. Don't limit this to breakfast; it's a one-skillet meal that makes great leftovers.
Updated by Kathryne Taylor on October 22, 2024
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
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. This frittata yields 6 medium slices of frittata (as shown), or 4 large or 8 small.
Ingredients
- 8 eggs
- ½ cup milk
- ¾ teaspoon fine salt, divided
- Freshly ground black pepper
- 1 medium sweet potato (¾ pound or so), peeled and chopped into ¼-inch cubes
- 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)
- 4 ounces goat cheese or feta, crumbled
- Optional, for serving: Fresh cilantro leaves, hot sauce (I recommend Cholula), toasted whole-grain bread
Instructions
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, ¼ teaspoon of the salt, and about ten twists of black pepper. For some spice, add a couple of dashes of hot sauce.
- Peel the sweet potatoes and slice them into ¼-inch cubes. In a 10-inch cast iron skillet or oven-proof skillet, warm the olive oil over medium heat. Add the sweet potatoes and toss to coat, then sprinkle with the cumin and remaining ½ teaspoon salt. Cook the sweet potatoes, stirring occasionally, until they are cooked through and browning on the edges, about 10 to 15 minutes (reduce the heat if the potatoes start burning and add another splash of olive oil if they start sticking).
- Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet, 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 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 barely set, about 11 to 13 minutes.
- Let the frittata cool 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
Recipe adapted from The Sprouted Kitchen Cookbook by Sara Forte.
2025 recipe edits: I edited this recipe for clarity, reduced the sweet potatoes from two to one, and edited the cooking time accordingly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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!
Great! I’m glad it didn’t cook too fast, it sounds like it came out just right.
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!
Wonderful! Thanks for sharing, Matt!
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!
Scrumptious, I love that! Thanks for sharing. I’m so happy you enjoy the recipes. :)
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.
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!
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!
That sounds wonderful, Sehar! Thanks so much for sharing.
Hi, would I be able to substitute cashew milk instead of cow’s milk in this recipe?
Sure, that should be ok. Although, full fat dairy works best.
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.
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.
This frittata was fantastic! I made it with feta instead of goat cheese because it was what I had. Worked out well. Thanks Kate!
I’m glad you loved it! I appreciate your review, Laurel.
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…
Do you think you could sub basil for the spinach?
You can try it. Let me know what you think, Nanda!
I followed the recipe except that I only used 6 eggs and instead of green onion I diced a red onion and cooked it with the sweet potatoes. The result was delicious!
This was sooooo good. I roasted the diced sweet potatoes because I didn’t want to risk them sticking in the pan. I used red onion because I didn’t have scallions. I added a big pinch of Aleppo pepper for a bit of a kick. Yum. Your recipes never disappoint!