Egg-cellent frittata recipes, baked with sweet potatoes for a savory-sweet breakfast option.


6 eggs + 6 egg whites

2 tablespoons fat free half and half

1 sweet potato

1/2 cup yellow onion, diced

1/4 cup feta cheese, crumbled


Preheat the oven to 450 degrees. Submerge sweet potato in a pot of water and bring to a boil on the stovetop. Cook 15-20 minutes until tender. Drain water and cut the sweet potato into cubes. In a separate mixing bowl, whisk eggs, half and half, salt and pepper. Heat a cast iron skillet to medium-high heat and coat bottom with nonstick spray. Add sweet potatoes and yellow onion and sauté for about 5 minutes, or until lightly browned. Pour in eggs. Stir lightly to evenly distribute ingredients. Turn the heat down to medium and cook, without stirring, until the eggs start to set. Top with crumbled feta cheese then transfer the skillet to the oven and cook 10-15. Once eggs are fully cooked, remove and cut into wedges. Serves 4-6.


Crustless Sweet Potato Quiche

2 sweet potatoes, shredded

1 tablespoon coconut oil

2 cups egg whites, whisked

2 cups spinach, chopped

parmesan cheese


Preheat the oven to 425 degrees. Heat a large skillet to medium-high heat and coat the bottom with nonstick cooking spray. Add the shredded sweet potatoes and sauté for 10-12 minutes, flipping occasionally. Remove from the heat and allow the sweet potatoes to cool slightly, then press them between a paper towel to drain any excess liquid. Transfer the sweet potatoes to a pie plate and toss them with coconut oil, salt and pepper. Press down firmly to the bottom and sides of the dish, forming a crust. Bake for 20-25 minutes until golden brown. Remove the pan from the oven and add the chopped spinach. Pour the egg whites over the spinach, then evenly sprinkle with enough parmesan cheese to cover the top. Reduce the oven temperature to 350 degrees and bake for about 30 minutes, or until the top of the egg whites are lightly brown and puffed. Allow the quiche to set for 5 minutes then slice and enjoy.