Spinach and Sweet Potato Frittata

Spinach and Sweet Potato Frittata

A frittata is a great egg-based dish for anytime of day, but is particularly crowd pleasing at brunch. Spinach and sweet potatoes provide a nice balance of color and flavor, but feel free to adapt the filling with any vegetable.

Yield: Serves 4

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12 oz Sweet Potatoes, peeled and cubed
6 Eggs
2 Tbsp Milk
½ tsp Salt
½ tsp Black Pepper
1 Tbsp Vegetable Oil
2 cloves Shallots, diced
4 oz Baby Spinach


  1. Heat oven to 425 degrees F.
  2. Place the sweet potatoes in a microwave-safe dish and cover with a damp paper towel. Microwave on high until tender, 2 to 4 minutes. Set aside.
  3. Whisk eggs with milk, salt and black peppers.
  4. Heat an oven-safe skillet (about 10” in diameter) over medium heat. Add oil and then shallots and spinach with a pinch of salt. Saute until spinach is wilted.
  5. Pour eggs over spinach. Add sweet potatoes and stir everything to combine.
  6. Transfer skillet to oven and bake until eggs are set in the middle, 20 to 25 minutes. Let cool for 5 minutes before slicing into wedges.