• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Sweet Potato Crusted Spinach Frittata

April 10, 2013 by KimiHarris 16 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


A sweet potato crust is laced with turmeric, then layered with spinach, cheese, topped with whisked fresh spring eggs, and baked until golden brown. It’s like spring time in a pan. The turmeric and sweet potato almost give off a fruity flavor, that works surprisingly well with the eggs. The earthy tones of the spinach are off set by the crust, and the custardy eggs give the perfect consistency.

This is a perfect springtime dish as the chickens have started to lay spring eggs again. Those real eggs that only come from chickens that live a farm life. The yolks have a almost saffron color in them, there is absolutely no comparison to the eggs you buy in the store. I am lucky enough to have access to farm fresh eggs. I wanted to harness and enhance those fresh eggs, create a dish that showcased the coming of spring though a fresh and light egg dish.

The idea of baking eggs in a rustic cast iron skillet sounded like a meal worthy of a morning at a cabin in the woods, with vases of fresh blooming cherry blossoms gracing the dining room table. This frittata has spring written all over it.

The first, and only, time I had a frittata before was on an airplane headed to Ireland. I loved the idea of baking eggs that wasn’t a quiche. But as you can imagine, the “frittata” that the flight attendant tossed onto my tray table was anything but appealing. What came out of my kitchen was much different experience then my first encounter with a frittata, rather then a slimy, prepackaged, flavorless dinner, we have here a complex mixture of flavors and ingredients.

There are minimum dishes involved in this recipe, and it would be very easy to make 2 or even 3 of these. This would be a superb dish for entertaining at breakfast or accompanied by a green salad at brunch. The unexpected flavor combinations are divine, everything works in this recipe. The great thing about frittata is that you can add almost anything. Toss is some chopped ham to make it a little heartier, or leftover roast veggies would be great here as well. Frittatas are practically begging to be improvised.

Sweet Potato Crusted Spinach Frittata
 
Author:
Madey Edlin @ TheNourishingGourmet.com
Recipe type: Breakfast
Serves: 4-6
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Print
 
A sweet potato crust is laced with turmeric, then layered with spinach, cheese, topped with whisked fresh spring eggs, and baked until golden brown.
Ingredients
  • 2 cups shredded sweet potato
  • ¾ cup havarti cheese, shredded
  • 2 handfuls baby spinach (washed and dried)
  • ½ onion, peeled and sliced
  • 6 large eggs
  • ¾ cup milk
  • 3 tablespoons olive oil
  • 1 teaspoon turmeric
  • ½ teaspoon dried thyme
  • salt
  • pepper
  • a sprinkle of grated parmesan cheese
Instructions
  1. Heat the oven to 450 F.
  2. Beat the eggs, some salt, and milk in a small bowl until well combine, set aside.
  3. Sauté the onion, sweet potato, thyme, and turmeric in the olive oil over medium heat in a 10” cast iron skillet. Cook until the sweet potato is starting to become tender, about 4 minutes.
  4. Pat down the cooked sweet potato on the bottom of the pan to create the base layer, salt lightly.
  5. Turn down the heat to low, add the handfuls of spinach. Let the steam from the base layer cook the spinach for about 3 minutes.
  6. Sprinkle the cheese over the spinach, and then pour the eggs into the pan.Turn off the heat.
  7. Put the skillet in the oven, and bake for about 10 minutes, or until set, and browned in places. Remove from oven and let cool slightly before serving.
  8. Serve topped with a quick grind of pepper and a toss of parmesan cheese.
3.2.1682

My name is Madey Edlin, I am a 19 year old food blogger and photographer, and I have a cookbook coming out later this year. I live on a farm outside of Portland, Oregon. I was exposed to good olive oil at a young, and tender age, and have never been the same.I have a passion for cooking that has never died.

Curiosity and books have taught me how to cook thus far. I am highly influenced by Julia Child, Mark Bittman, Bill Granger, Chad Peterson, Michael Ruhnlman, and Ken Forkish.

I like to lightly salt things as I cook, rather then all at once at the end, it helps develop flavor. Acid is the unnamed champion of cooking. As stated before, I am a firm believer in good olive oil, and butter, you can never ever have too much butter. I am not a vegetarian, vegan, nor am I gluten free or dairy free, but I do have a loving respect for healthy living. Under seasoning is a bigger problem then over seasoning. I am not a firm believer in measuring cups, unless I’m baking, then I become a little OCD about it. Follow me on my blog, Madey Edlin Blog.

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Breakfast and Brunch, Gluten Free, Main Dishes, Nutrient Dense Foods, Vegetarian

Previous Post: « Tandoori Chicken Sandwich with Homemade Mango Chutney
Next Post: Pennywise Platter Thursday 4/11 »

Reader Interactions

Comments

  1. Julie

    April 10, 2013 at 4:02 pm

    Very nice, indeed, Madey! This looks delicious and I have the ingredients on hand. I think I would like to take this to a friend who is bereaved. Do you think this is something that could be baked rather than cooked on the stovetop? (I ask this because I would like to take this dish over to my friend in a baking pan of some sort. )

    Reply
    • KimiHarris

      April 10, 2013 at 7:31 pm

      Madey is using the the pan to fry up the sweet potatoes for the crust before it goes into the oven, so I am not sure how it would work to transfer it over to a pan (maybe it would work?). You could try making a quiche too!

      Reply
  2. Melissa

    April 10, 2013 at 6:17 pm

    This looks delicious! Am I correct in assuming the cheese is layered on between steps 5 and 6? Does it need to cook for awhile to let the cheese melt some, or do I pour the egg on immediately? Can’t wait to make it!

    Reply
    • KimiHarris

      April 10, 2013 at 7:33 pm

      I will send your question over to Madey right away!

      Reply
    • Madey Edlin

      April 10, 2013 at 10:13 pm

      So sorry for that err!
      You are correct. Just sprinkle the cheese over the spinach later before pouring the eggs into the pan. There is no need to melt the cheese before adding the eggs. It melts together nicely when it bakes.

      Sorry about that! 🙂

      Reply
  3. Denise

    April 11, 2013 at 7:33 am

    This looks great and couldn’t be more timely as I have some sweet potatoes I was just wondering what to do with. Always have spinach 🙂 Thanks for the great idea. This will be our Sunday breakfast to fuel us for our 90 minute triathalon bike training session!

    Reply
  4. Natali

    April 11, 2013 at 8:14 am

    Pinned. I love your little description about cooking and found myself saying, yes, YES! Acid is champion, salt throughout the process… Will check out your blog 🙂

    Reply
  5. Lane

    April 11, 2013 at 6:13 pm

    Thank you so much for this recipe!! You saved the night when I didn’t have any idea what to make for dinner! I used some red kale from our garden instead of spinach, and it tasted great!

    Reply
  6. Jen

    April 14, 2013 at 5:36 pm

    YUM! I made this for dinner tonight and my husband raved about it. I was able to use up several items that were about to expire. I used chopped kale instead of spinach. I used goat cheese and shredded cheddar instead of havarti. Finally, I added 3 slices of prosciutto on top of the cheese that I needed to use. It was fabulous and very versatile. We loved the sweet potato, onion, thyme and turmeric layer. Thanks for a great recipe!

    Reply
  7. Michelle

    May 13, 2013 at 4:19 pm

    I have been overrun by eggs, milk and spinach here! perfect timing for a yummy recipe. My children loved it and asked for seconds!

    Reply
  8. Emily

    April 18, 2014 at 12:04 pm

    Hello! I’m looking to make this recipe over the weekend for Easter brunch (yay!) The only issue is that I don’t have a cast iron skillet 🙁 Should I substitute with any other oven safe pan? Or I do have a ceramic dish, like a dutch oven.

    Thanks for the help!!

    Reply
  9. Nancy

    April 30, 2014 at 4:10 am

    I really liked the idea of this, but my sweet potato “crust” was mush. Next time I will try baking the sweet potato layer alone for a bit before adding the filling ingredients. Good flavors together, though. I may try using leftover mashed sweets instead of going through the process of shredding the raw potato since it turned out the same texture in the end anyway. Thank you for a nice recipe.

    Reply
  10. Jenny

    June 27, 2014 at 5:47 am

    Can you tell me what the nutritional breakdown is for this recipe. I cook for my step father who is ill and we have to count his calories and report them to his doctor. Thanks

    Reply
  11. Geri

    October 9, 2014 at 2:34 pm

    This is currently in the oven. I was giving the directions the benefit of the doubt but…when do eggs in a frittata ever cook that fast?! 10 minutes and it is still soupy. will keep you posted. Love, Love Love the ingredients!

    Reply
  12. Geri

    October 9, 2014 at 3:08 pm

    after 30 minutes this was puffy and perfectly done.

    Reply
  13. Geri

    October 9, 2014 at 3:58 pm

    following up. the ‘crust’ is brown and mushy. now I see someone else mentioned that earlier.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework