One-Skillet Sweet Potato Frittata

Sweet potato frittata brings together creamy sweet potato cubes, wilted spinach, and salty feta in a golden egg base. It cooks in one skillet, so cleanup is just as easy as the prep.

It is equally good served warm from the oven or at room temperature, making it a smart option for brunch, a light dinner, or packed lunches.

Why This Frittata is a Weeknight Go-To

I reach for this frittata when I have a sweet potato on the counter and no plan. The potatoes soften into tender bites that stay creamy inside, while the feta melts into tangy pockets.

A handful of spinach adds color and just enough greens to call it a full meal. The whole thing goes from cutting board to table in under 45 minutes, and the leftovers barely lose their bounce when reheated.

Ingredients

• 1 medium sweet potato (about 2 cups diced): peeled and cut into ½-inch cubes
• ½ medium yellow onion: thinly sliced
• 2 tbsp olive oil: divided
• 2 cups fresh spinach leaves: packed
• 8 large eggs
• ½ cup crumbled feta cheese
• ½ tsp salt
• ¼ tsp black pepper
• Pinch red pepper flakes (optional)

Swap It Your Way

• Spinach → kale: Remove tough stems and cook a minute longer to wilt.
• Feta → goat cheese or sharp cheddar: Goat cheese adds tang, cheddar brings more melt.
• Sweet potato → butternut squash: Peel and dice squash the same size; cook until just tender.

If you like this, try my spinach and mushroom frittata.

How to Make Sweet Potato Frittata

Step 1: Sauté the Sweet Potatoes

Preheat the oven to 400°F (200°C). Heat 1 tablespoon of the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced sweet potato and onion; season with a pinch of salt. Cook, stirring occasionally, for 6 to 8 minutes, until the sweet potatoes are fork-tender with lightly browned edges.

The onions will turn soft and translucent as the potatoes cook, and the kitchen will smell sweet and savory. If the potatoes start to stick, add a splash of water and scrape up any brown bits.

Step 2: Add the Spinach

Add the spinach to the skillet in handfuls, stirring until it wilts, about 1 minute. Remove the pan from the heat and spread the vegetables evenly across the bottom.

The spinach will shrink dramatically, so don’t be alarmed when a big pile becomes just a dark green layer. You want the pan to come off the heat so the eggs don’t scramble the second they hit the hot surface.

Step 3: Whisk the Eggs

Crack the eggs into a bowl and whisk vigorously until the yolks and whites are fully combined. Whisk in the feta, ½ teaspoon salt, the black pepper, and the red pepper flakes if using.

The mixture should be uniform and slightly frothy; this helps the frittata bake up light. Don’t worry if some feta clumps together, those pockets of cheese are the best part.

Step 4: Assemble and Cook

Drizzle the remaining 1 tablespoon of olive oil over the vegetables in the skillet. Pour the egg mixture evenly over the top, then give the pan a gentle shake to settle everything into the nooks around the sweet potato cubes. Return the skillet to medium heat and cook for 3 to 4 minutes, just until the edges begin to set and look opaque. Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, until the center is puffed and barely jiggles when you shake the pan.

You’ll see the edges pull away slightly from the sides of the skillet. The top will turn a pale golden with spots of browned feta. A toothpick inserted in the center should come out clean, with perhaps a tiny bit of moisture.

Step 5: Slide and Serve

Run a thin spatula around the edge of the frittata to loosen it. Slide it out onto a cutting board or large plate. Slice into wedges and serve warm or at room temperature.

The underside will be lightly browned and hold its shape well. A sprinkle of fresh herbs or extra crumbled feta on top makes it look like you fussed, even though you didn’t.

A Few Notes Before You Start

• Use a well-seasoned cast iron skillet if you have one; it gives the frittata a nice crisp edge and releases easily after baking.
• Let the frittata rest for 5 minutes after baking before sliding it out. It will settle and slice more cleanly.
• Cut the sweet potato into small, even cubes so they cook through in the same time. Bigger chunks take longer and risk remaining crunchy.
• If you only have a skillet with a plastic handle, wrap the handle in a few layers of heavy-duty foil before putting it in the oven.

Bake times can shift slightly depending on your skillet:

Storing Leftover Frittata

• Refrigerate: Cool completely, then store slices in an airtight container for up to 4 days.
• Reheating: Warm slices in a 300°F oven for 5-7 minutes, or microwave in 30-second bursts until heated through.
• Serve Cold: This frittata tastes great straight from the fridge, especially tucked into a sandwich or salad.

What to Serve with Sweet Potato Frittata

A simple arugula salad dressed with lemon and olive oil cuts the richness of the eggs and cheese. Roasted cherry tomatoes add bright acidity and a juicy contrast. For a larger brunch spread, add whole-grain toast and fresh fruit.

Frequently Asked Questions

Can I use pre-cooked sweet potatoes?

Yes. If you have leftover roasted or steamed sweet potato cubes, fold them in with the spinach and skip the sauté step. You may need to reduce the bake time by a couple of minutes.

Why is my frittata watery?

Excess moisture from the vegetables can cause a soggy texture. Make sure the sweet potatoes are cooked until any released water evaporates, and that the spinach is well wilted before you add the eggs.

Can I add meat?

Yes. Fully cook 4 ounces of crumbled bacon, sausage, or diced ham beforehand, and stir it into the egg mixture along with the feta.

Can I freeze this frittata?

Yes. Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.

Sweet Potato Frittata Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 medium sweet potato (about 2 cups diced), peeled and cut into ½-inch cubes
• ½ medium yellow onion, thinly sliced
• 2 tbsp olive oil, divided
• 2 cups fresh spinach leaves, packed
• 8 large eggs
• ½ cup crumbled feta cheese
• ½ tsp salt
• ¼ tsp black pepper
• Pinch red pepper flakes (optional)

Method

 

1. Preheat the oven to 400°F (200°C). Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add the sweet potato and onion, season with salt, and cook 6-8 minutes until tender and lightly browned.
2. Add the spinach in handfuls, stirring until wilted, about 1 minute. Remove the pan from heat and spread the vegetables evenly.
3. Whisk the eggs, feta, salt, black pepper, and red pepper flakes together in a bowl until combined.
4. Drizzle the remaining 1 tbsp olive oil over the vegetables. Pour in the egg mixture, shake gently, and cook over medium heat 3-4 minutes until edges set. Transfer the skillet to the oven and bake 12-15 minutes, until puffed and barely jiggly in the center.
5. Run a spatula around the edge, slide the frittata onto a board, slice into wedges, and serve warm or at room temperature.

Notes

The frittata will puff up in the oven and deflate slightly as it cools. Let it rest 5 minutes before slicing for neat wedges.