This Sweet Potato Veggie Frittata is perfect for that brunch party you agreed to host before you realized how much time it takes to get you AND your toddler ready in the morning.  I love frittatas because they are so simple to make and they look fancy AF when finished.

I make use of some pre-cooked sweet potatoes in this recipe, as well as some other veggies I happen to have in my fridge. If you’re strapped for time and don’t have prepped sweet potatoes, you can cook sweet potatoes in the microwave or omit them. Frittatas are incredibly forgiving. If you don’t have zucchini, swap in mushrooms. Prefer peppers? That’s great too. Play around with the ingredients and make it your own!

Frittatas are also pretty tasty cold. So for all you breastfeeding mamas looking for a quick healthy bite in between feedings, this dish has you covered with plenty of healthy fats, protein and carbohydrates to keep you going!

Need to transform this Sweet Potato Veggie Frittata into the ultimate grab and go breakfast? Spoon the sauteed veggies and bacon into a 12-cup lined muffin tin. Pour seasoned egg mixture on top and bake in oven for 18-20 minutes. Et voila! You now have mini sweet potato veggie frittatas!

Sweet Potato Veggie Frittata

Liz Winters

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 4

Ingredients

  

• 6 eggs
• 4 strips thick cut bacon
• 1 tsp sea salt
• 1/2 tsp paprika
• 1 tsp thyme
• 1 tsp parsley dried
• 1/2 tsp garlic flakes
• 1 yellow onion Diced
• 1 medium zucchini
• 1 small sweet potato cooked
• 2 small avocados sliced

Instructions

 

• Preheat oven to 350°
• Heat a medium cast iron pan over medium- high heat.
• Cook bacon in preheated pan until just starting to crisp.
• While bacon is cooking, prep veggies. Dice onion, cube cooked sweet potato and slice zucchini into thin half moons.
• Remove bacon from pan and set aside.
• Add chopped veggies to hot bacon grease and cook until tender (about 5-6 minutes), stirring occasionally.
• Meanwhile, in a large bowl, whisk together eggs and seasonings.
• Chop bacon into 1/2 inch pieces.
• When veggies are cooked, evenly distribute bacon on top of veggies. Then pour egg mixture on top.
• Reduce heat to medium low and let cook undisturbed until the edges of the egg begin to set (about 5 minutes). Test the edges by running a rubber spatula around the edge of the pan. If the eggs run, then they aren't quite set yet.
• When eggs are set, move pan into preheated oven and cook for 5-7 minutes. The middle should be firm but not hard.
• Remove from oven, allow to cool slightly then slice and garnish with avocado slices. Serve with good coffee. 🙂

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