This frittata is the perfect balance of sweet, savory, and hearty all in one bite! The caramelized onions and sweet potatoes? Absolute magic together. And the coconut milk? It makes everything fluffy without adding a coconut flavor.
Want to mix things up? Throw in some ham, bacon, or whatever meat you’ve got on hand! Leftover ham from Christmas or Easter works beautifully. Prefer it meat-free? No problem—just skip the meat and it still tastes amazing. You can even make it dairy-free by leaving out the cheese!
Why You’ll Love This Recipe
The best part? It’s a one-pan wonder—straight from stovetop to oven with no extra dishes to clean. Perfect for breakfast, brunch, or even breakfast-for-dinner (which my family does all the time!).
Let’s Talk Pans
Any oven-safe skillet works here, but I swear by my 12-inch cast iron skillet—it delivers a perfect frittata every time!
No oven-safe skillet? No problem! Cook everything on the stovetop, then transfer to a baking dish before adding the cheese. Bonus: This method works great for doubling the recipe in a greased rectangular dish—perfect for brunch parties, baby showers, or even large family breakfast spread.
Making the Frittata
Caramelize the onions: Heat coconut oil in a preheated oven-safe skillet over medium-low heat. Add thinly sliced onions and be patient—they take 20–25 minutes to caramelize. Low and slow is key! Too much heat = burnt onions, not sweet, golden goodness. Stir occasionally until evenly caramelized.
Prep the rest: While the onions do their thing, prep your other ingredients:
- Shredding sweet potatoes: I use a food processor on the shredding setting—quick and easy! But a hand grater or finely diced sweet potatoes work too.
- Chopping spinach: A whole container might seem like a lot, but trust me—it shrinks down fast!
- Mincing garlic: Use a knife, garlic press, or my personal favorite—the Chef’n Garlic Zoom Chopper! Just pop the cloves in, roll it across the counter, and voilà—perfect minced garlic.
Choosing your meat: Leftover ham? Perfect. Breakfast sausage or bacon? Also amazing. Even chopped-up deli meat works in a pinch! Or just skip the meat altogether—it’s delicious either way.
Whisk the eggs: In a bowl, beat eggs and coconut milk together until smooth. Set aside for now.
Build the flavors: Once the onions are golden brown, preheat your oven to 350°F. Add shredded sweet potatoes, salt, and pepper to the skillet and stir. Cover and cook just a few minutes, until tender. Then, stir in garlic and chopped spinach, cover again, and cook until the spinach shrinks down.
Adding the meat: If using ham, bacon, or sausage, stir it in now! Just make sure it’s already cooked, no raw meat:)
Pour in the eggs: Turn off the stovetop, add the egg mixture, and stir everything together to evenly distribute the ingredients. Sprinkle cheese on top—but don’t mix it in!
Bake: Transfer the skillet to the oven and bake for 20–25 minutes, or until the eggs are set. In my cast iron skillet, I know it’s ready when the center starts to dome slightly. Make sure it’s fully cooked—no liquid in the center!
Slice & enjoy!
Reheating? No Problem! This frittata reheats beautifully in a toaster oven, oven, or microwave.
Spinach & Sweet Potato Frittata
Equipment
- 1 oven-safe skillet
Ingredients
- 2 Tbsp coconut oil
- 1 medium to large yellow onion, thinly sliced
- 1 medium sweet potato, shredded
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 5 oz container of baby spinach, chopped
- 1 clove of garlic, finely diced
- 1 1/4 cup meat of choice, pre-cooked, diced or chopped
- 12 large eggs
- 1/2 cup unsweetened coconut milk, full fat (do not use light)
- 1/4 cup shredded cheese
Instructions
- Heat coconut oil in a preheated oven-safe skillet over medium-low heat on the stovetop.
- Add finely sliced onions and cook until caramelized to a beautiful golden brown, about 20 minutes.
- While the onions are cooking, prep the remaining ingredients: diced garlic, shredded sweet potato, chopped spinach, and pre-cooked chopped/diced meat. Set aside.
- In a medium-sized bowl, combine eggs and coconut milk and mix with a hand mixer until well combined. Set aside.
- Preheat your oven to 350°F.
- Add the shredded sweet potato, salt, and pepper to the skillet with the onions. Cover and stir occasionally while cooking.
- Once the sweet potatoes are slightly tender, add the garlic and spinach, cover, and continue stirring occasionally as they cook down.
- Once the spinach has wilted, add the meat (or skip this step for a vegetarian version). Stir to combine.
- Turn off the stove. Pour the egg and coconut milk mixture into the skillet, stirring well to evenly distribute the ingredients.
- Sprinkle the cheese evenly over the top (skip this step if dairy-free).
- Place the skillet in the oven and bake uncovered for 20–25 minutes, or until the center is fully set.
- Slice, serve, and enjoy!
Notes
Some of the links on this page may be affiliate links. Sweet Homemade Life is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to products I organically use and trust. If you purchase a product through an affiliate link, your cost will be the same, but Sweet Homemade Life will automatically receive a small commission. Your support is greatly appreciated!
Leave a Reply