Sweet Potato Veggie Frittata with Goat Cheese Recipe - Private Chef in Rhode Island Chef Chelc

Hi!

I hope everyone enjoyed their weekend and Mother’s day!

I have another recipe for you that is more of a method then a recipe. One of the easiest and crowd pleasing dishes you can serve for brunch, a veggie packed (and cheese packed cause let’s be real..) frittata!

When my friends and I did a ski weekend earlier this winter (RIP to normal times hah, I miss them!!) I made 2 huge Frittatas to serve about 16 people. This was one of the recipes that I made and it was definitely the crowd favorite

It starts with veggies! Sweet potatoes, bell peppers, onion, and jalapeno for some heat.

Taste the rainbow! I had really small bell peppers so I used one red and one yellow! But really anything goes. Any leftover roasted vegetables you may have from dinner the night before are great thrown in a frittata for breakfast the next morning.

I like to spice my veggies up with a little garlic powder and red pepper flakes. Red pepper flakes are definitely the most used spice in my cabinet, I can’t get enough spice! Feel free to omit or use more depending on how spicy you like it. I would say the overall spice level of this recipe is moderate. I still topped my slice with hot sauce cause I’m crazy like that 😉

Sweet potato goes in a cooks for a while, then I stirred in baby spinach, but really any green would work, kale, arugula would be delicious, swiss chard, whatever you happen to have on hand! Pour the egg mixture over the veggies and top with LOTS of goat cheese.

I’m a goat cheese lover through and through and if you don’t like goat cheese we can’t be friends. Just kidding. But you can use any cheese you want, just make sure you’re using a generous amount because we can’t make this toooo healthy 🙂

Throw it in the oven for about 10 minutes just until the eggs are set and that’s it!

YUM. So flavorful and just look at all that goat cheese!

Sweet Potato Veggie Frittata With Goat Cheese

Serves 4 (6 with smaller slices)

Ingredients:

2 tbsp olive oil
1 Medium Sweet Potato, peeled and chopped into ½ inch cubes
1 medium bell pepper (any color), chopped
½ medium red onion, sliced
1 jalapeno, sliced thin (optional to chop and remove seeds for less spice)
3 tsp salt
3 tsp ground black pepper
½ tsp garlic powder
½ tsp red pepper flakes
4oz baby spinach (about 3 heaping cups)
10 large eggs
¼ cup heavy cream (half and half and whole milk work too)
6 oz goat cheese
3 tbsp fresh chives, minced

Instructions:

Preheat the oven to 350 degrees F.
In a 12 inch cast iron skillet (or another oven proof skillet) heat 2 tbsp olive oil over medium heat.
Add onion, bell pepper, and jalapeno. Saute for about 3 minutes. Add in 1 tsp salt, 1 tsp black pepper, ½ tsp garlic powder, and ½ tsp red pepper flakes.
Add in the sweet potato, and continue stirring until the sweet potatoes are cooked, this will take about 7 minutes.
Meanwhile, in a separate bowl, whisk together eggs, 2 tsp salt, 2 tsp black pepper, heavy cream, and 2 tbsp of chives.
When the sweet potato is almost cooked, add in the baby spinach and cook until wilted. Then spread mixture so it is in an even layer on the bottom of the pan.
Pour egg mixture over the vegetables so it is in an even layer. Top with the crumbled goat cheese.
Cook in the oven for about 10 minutes, just until the eggs are set (this will depend on what size pan you are using, but if you use a 12 inch skillet the eggs will cook in about 10 minutes)
Garnish with remaining chives and serve warm.