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!
Author:A Tavola Kitchen
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.