Sweet Potato and Spring Vegetable Frittata

Overhead view of Sweet Potato and Spring Vegetable Frittata in a pan

Your brunch will never be the same with this sweet potato and spring vegetable frittata. Packed with colorful veggies this shows that spring really is in the air!


  • 1 cup pre-roasted Sweet Potato pieces, bite size
  • 1/4 cup wilted spinach, squeezed of extra moisture
  • 1 Heirloom Tomato, thinly sliced
  • 1/2 tsp Kosher Salt
  • Pepper to taste
  • 1 clove Garlic, minced
  • 6 Eggs
  • ¼ cup Heavy Cream, or Half and Half
  • 2 Tbsp Butter
  • 1/4 cup herbed or regular Goat Cheese, crumbled


  1. Set oven rack nearest to the broiler. Preheat the broiler. Let medium skillet (with oven safe handle) heat over medium high heat for about five minutes.
  2. In bowl whisk together eggs and heavy cream (or half and half), set aside.
  3. Thinly slice the tomato, and lay on several paper towels to wick away additional moisture. Sprinkle with salt and let rest while you prepare the additional vegetables and mince the garlic.
  4. Take goat cheese and crumble using a fork run over the top of the cheese, it will turn into crumbles. Set aside in a small bowl.
  5. Add butter to the skillet and bring to simmer. Swirl the butter around the pan so the whole pan is evenly coated. Pour egg mixture into the bottom of the pan. Things will happen quickly – shake the skillet to ensure the eggs don’t completely stick to the bottom. Run your spatula around the edge of the frittata to make sure it doesn’t stick.
  6. Gently sprinkle the sweet potatoes into the pan, then the sliced heirloom tomato, and then spinach.
    Let the edge set in the skillet for about 2-3 minutes. Immediately transfer to oven under the broiler.
  7. Let cook until the frittata starts to turn golden brown on top. Remove from broiler and slice and serve while warm. Top with crumbled goat cheese and serve.