Sweet Potato Crusted Frittata

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Sometimes you just have to jazz up the boring staples like eggs and sweet potato to keep yourself from going crazy!  Making them into a frittata completely changes everything!  The best part of this recipe, is you can throw in any yummy veggies that you may have in your refrigerator!  I think adding some steamed broccoli and chicken would be an amazing change.

Want to be able to make this even quicker?  On your food prep day, pre-cut veggies and cook an entire pound of bacon, that way you can just throw everything together and go.  Pre-cutting veggies sucks, but when you need to make a quick salad or meal, it takes things from boring to fantastic in only seconds!

Sweet Potato Crusted Frittata



2 slices Bacon

3 oz. Sweet Potato, peeled, sliced and chopped

1 thin slice Red Onion, diced

1 Jalapeno, diced

6 Mushrooms, sliced

2 Eggs



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1.  Fry bacon in a small pan over medium heat.  I like to cut first, then fry, but you can do it after cooking as well.  While bacon is cooking, prepare your veggies.  Peel, slice and cut sweet potato into smaller pieces.  Dice jalapeno, red onion and mushrooms.  When bacon is cooked, remove excess grease by placing on a paper towel and patting dry.

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2.  Drain grease from pan and add sweet potato.  Cover and cook over low heat for about 10 minutes.  While that is cooking, add chopped bacon and veggies to 2 eggs and mix well.  You will know when the sweet potato is done when you can easily split it in pieces with little pressure from your cooking utensil.

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3.  When the sweet potato is thoroughly cooked cover with the egg mixture.  Cover and cook until egg is solid, about 5 minutes.  Voila!  Breakfast is ready 🙂


I just love this Sweet Potato Crusted Frittata!  Try it and let me know what awesome veggie/protein combinations you come up with!


Sweet Potato

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