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How To Make An Easy Skillet Sweet Potato Frittata

Downright eggscellent.

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Breakfast for dinner is always a good idea.

Especially when it can be done on the cheap, like in this recipe. We used sweet potatoes to make the frittata filling enough for dinner, but just about any firm veggies (like broccoli or red peppers) would work, too. You could also add ham or crispy bacon.

The eggs bake off in the oven, so you don't have to worry about overcooking or undercooking them. And sour cream — mixed directly into the batter — is the secret ingredient that gives the frittata extra richness and tang.


Sweet Potato Frittata With Parmesan

Recipe by Christine Byrne

Makes 2 servings


1 Tbsp. unsalted butter

Medium sweet potato (about ⅓ pound), chopped in rough ½-inch cubes

Large red onion (about ½ pound), thinly sliced

Kosher salt and freshly ground pepper

6 large eggs

3 Tbsp. sour cream

3 Tbsp. grated Parmesan cheese


Preheat the oven to 350°F. Heat a large, oven-safe cast iron (or nonstick, if you don't have a cast-iron) skillet over medium heat, and add the butter to melt. Add the sweet potato and onion, season with salt and pepper, and cook, stirring often, until the onion is soft and translucent and the sweet potato is soft but still a little al dente, 10 to 12 minutes.

Meanwhile, beat the eggs in a medium mixing bowl, then add the sour cream, season with salt and pepper, and beat again until everything is combined. Spread the vegetables out into an even layer in the skillet and, with the skillet still over medium heat, pour the egg mixture on top, then sprinkle with the cheese. Transfer the skillet to the preheated oven and cook until the frittata is puffed, set on top, and just barely starting to turn light brown around the edges, 12 to 15 minutes. Let the frittata rest in the skillet for at least 5 minutes, then flip it out onto a cutting board, slice, and serve.