This sweet potato parsley frittata with goat cheese makes a nutritious and satisfying breakfast, or even a light lunch or dinner when served with my no frills side salad with white wine vinaigrette. I love the way the delicate sweetness of the potato and onion contrasts with the sharp bite of the fresh parsley, and the crumbled goat cheese on top brings the whole dish together. Not to mention, the bright colors make for a stunning presentation!
Made with just a handful of simple and fresh ingredients, this sweet potato parsley frittata with goat cheese is begging for a spot on your weekly meal rotation. While many frittata recipes call for the addition of cream to the egg mixture, this one shines in its simplicity. Starting on the stovetop and finishing under the broiler is similar to the method Giada De Laurentiis uses in many of her frittata recipes. This technique is great because it removes the hassle of flipping — another win for simplicity! This frittata is so simple and tasty that it’s become a regular in our house. Anything that allows me to get a wholesome and flavorful meal on the table in 30 minutes or less is usually a win in my book.
Frittatas are excellent served hot but can also be served at room temperature, making them a great dish to prepare in advance. While we tend to think of them as breakfast food in the United States, frittatas are often served as a sort of appetizer or as part of a second course in Italy. While that may not fly at your next dinner party, I do encourage you to think of frittatas as company-friendly food! You could serve wedges as a brunch appetizer or as a savory complement to sweeter fare like pancakes and waffles. Let me know if the comments below if you make this frittata. I’d love to hear what you think!Print
Simple Sweet Potato Parsley Frittata with Goat Cheese
This sweet potato parsley frittata is a simple addition to your breakfast, lunch, or dinner rotation. It’s also easily modified — no parsley? Sub cilantro! No goat cheese? Try feta!
- Total Time: 30 minutes
- Yield: 2 servings of 3 wedges each 1x
- 1 tbsp extra virgin olive oil
- 1/2 medium onion, diced
- 1/2 small sweet potato, diced (about 1 cup)
- 5 large eggs
- 1/4 cup fresh flat-leaf Italian parsley, chopped
- 1/3 tsp red pepper flake (optional)
- 1/2 oz crumbled goat cheese
- Salt and black pepper to taste
- Preheat the broiler.
- Heat olive oil in a medium-sized oven-safe pan over a medium flame until hot and shiny.
- Add sweet potato and cook until fork tender, about 10 minutes. Season to taste with salt and pepper. Stir occasionally to avoid over-browning.
- While the sweet potatoes cook, whisk 5 eggs in a medium bowl. Mix in parsley and season generously with salt, pepper, and red pepper flake, if using.
- Once the sweet potatoes have cooked, pour the egg mixture over the potatoes and onions. Swirl the pan as necessary to ensure that most of your filling is covered.
- Once the edges of the egg begin to set, sprinkle the cheese across the mixture and transfer to the broiler. Broil until the top is golden brown, 4-5 minutes.
- Remove the frittata from the broiler and let sit for about 2 minutes. Loosen the sides with a rubber spatula and slide onto a cutting board before slicing into 6 wedges and serving. Best served hot or at room temperature.
- Many leafy herbs can be substituted for or used in combination with parsley. Cilantro works particularly well, as does a combination of parsley and basil.
- Similarly, many cheeses would work well. I’ve used feta and even small pieces of sliced havarti.
- In terms of equipment, I recommend using an oven-safe sauté pan rather than a cast iron skillet. It’s just my preference and a not a hard-and-fast rule, but I find that the texture stays truer to the sort of frittata I grew up eating when cooked in a sauté pan.
- Serving Size: 3 wedges
- Calories: 270 calories
- Sugar: 2.4 g
- Fat: 19.7 g
- Saturated Fat: 5.3 g
- Carbohydrates: 6.5 g
- Fiber: 1.4 g
- Protein: 18 g
- Cholesterol: 445 mg
Keywords: frittata, sweet potato, vegetarian