Baby Spinach Frittata with Sweet Potato Hash Crust
Baby spinach and goat cheese frittata with a sweet potato hash crust. Don't limit this to breakfast; it's a one-skillet meal that makes great leftovers.
Updated by Kathryne Taylor on October 22, 2024
I wish I had some stories to share today, but it’s been an uneventful work week punctuated by our weekly Wednesday girls’ night (fajitas and Downton Abbey at my place). I can’t complain. I finally found the time to try this baby spinach and sweet potato frittata that’s been on my mind since I first flipped through The Sprouted Kitchen cookbook this summer. It was absolutely worth the wait—a simple breakfast or dinner that only requires a cutting board, a knife, a mixing bowl and a skillet to prepare. I just had to share it with you today so you can make it this weekend.
Frittatas are one of those meals that, if you know how to make, are a kitchen standby. As long as you have eggs, a splash of milk and some vegetables, you can whip up a pretty satisfying meal without much prep or cooking time. I’ve finally gotten the hang of the cook-on-the-stove-and-finish-in-the-oven method (the trick is to pay attention to visual cues and learn to make it by feel), but I’m also a fan of this oven-only method. It’s great when I’m in a time crunch or need to keep the burners open for other things. I made a frittata that way for the girls’ night before last, which kept the stove clear for two skillets’ worth of banana oat pancakes. Do use the skillet method for this sweet potato frittata, though, so the sweet potatoes can develop those irresistible caramelized edges.
My girls are all eating gluten-free these days, so I should mention that frittatas are, of course, gluten-free (unless you’re adding grains) and the oat pancakes I mentioned are gluten-free as well. Happy bellies!
Baby Spinach Frittata with Sweet Potato Hash Crust
A beautiful frittata full of sweet potatoes, baby spinach and goat cheese. Don’t limit this to breakfast; it’s a filling one-skillet meal that makes for great leftovers. This frittata yields 6 medium slices of frittata (as shown), or 4 large or 8 small.
Ingredients
- 8 eggs
- ½ cup milk
- ¾ teaspoon fine salt, divided
- Freshly ground black pepper
- 1 medium sweet potato (¾ pound or so), peeled and chopped into ¼-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 2 green onions, white and green parts, thinly sliced
- 2 cups baby spinach (give it a few chops with a knife if you’d like)
- 4 ounces goat cheese or feta, crumbled
- Optional, for serving: Fresh cilantro leaves, hot sauce (I recommend Cholula), toasted whole-grain bread
Instructions
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, ¼ teaspoon of the salt, and about ten twists of black pepper. For some spice, add a couple of dashes of hot sauce.
- Peel the sweet potatoes and slice them into ¼-inch cubes. In a 10-inch cast iron skillet or oven-proof skillet, warm the olive oil over medium heat. Add the sweet potatoes and toss to coat, then sprinkle with the cumin and remaining ½ teaspoon salt. Cook the sweet potatoes, stirring occasionally, until they are cooked through and browning on the edges, about 10 to 15 minutes (reduce the heat if the potatoes start burning and add another splash of olive oil if they start sticking).
- Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet, and cook until the spinach wilts, a minute or two.
- Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is barely set, about 11 to 13 minutes.
- Let the frittata cool for a few minutes before slicing it. Sprinkle with pepper and cilantro. Serve with hot sauce on the side. Toasted whole grain bread is a good idea, too.
Notes
Recipe adapted from The Sprouted Kitchen Cookbook by Sara Forte.
2025 recipe edits: I edited this recipe for clarity, reduced the sweet potatoes from two to one, and edited the cooking time accordingly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Laaaaaaaawd have mercy.
I finally purchased a cast iron skillet last weekend so now I can make this recipe this weekend! I’ve has this one bookmarked in Sara’s book as well. Your photos are so appetizing!
Thanks, Grace! You are going to love your cast iron skillet. I’ve found that food sticks less if I heat the pan up before adding oil to it. Hope it works well for you.
The pictures in this post are utterly stunning, your frittata looks so very delicious!
Ohmygoodness, I actually have all of these ingredients right now except for the spinach. I do have a bag of baby arugula, however, so I think I will sub that and make these right away! I’ll report back. Yum!
Please do report back! I think arugula will be a great sub.
I had spinach after all, so I made this exactly as written. So, so ridiculously good! I love the sweet potato hash crust. A new go-to breakfast/brunch/lunch/dinner for sure!
Hooray! Really happy to hear that, Rachel. Thanks for letting me know. I ate a slice of this frittata for breakfast, and then another for lunch, and I’d eat it for dinner if I weren’t going out with friends! Enjoy.
Ever see the movie, “Morning Glory” w/ Rachel McAdams & Harrison Ford? He talks about making frittattas all movie. I’ve always wanted to make one. This one looks really good to try!! =)
No, I haven’t seen that one! Frittatas are great, hope you get a chance to make one soon.
The sweet potato hash crust pushes this frittata into must-make territory!
This sounds so tasty!
Funny, this was one of the recipes that stuck out to me too in the Sprouted Kitchen cookbook — we’ve been contemplating making it as well. It’s great to see that you’ve made it with good results! (Though of course, I wasn’t expecting otherwise :) )
I think I will make this with feta rather than goat’s cheese. Yum!
Feta would be delicious in this frittata!
And it was! Thanks Kate. :)
Yum! I love making fritattas – they are one of my to-tos for sure. I love the idea of having a sweet potato “crust”. Will definitely be trying this. I actually have the Sprouted Kitchen on my Christmas list :)
This sounds like an awesome idea. I can’t stop thinking about all the other similar crusts i can make for it!
ready.set. go! I have everything to make this tomorrow morning. can’t wait! yum!
This frittata looks gorgeous – love the Sprouted Kitchen cookbook. It’s loaded with great recipes. Also love it that you’re a Downton Abbey fan. Such great characters!
I’m loving that we were both on the sweet potato frittata page this week! It’s funny how different they are – now I can’t wait to try yours.
This looks yummy. Never thoughts of sweet potatoes in a frittata. Can’t wait to try it.
All I can say is WOW!!! That was extremely delicious! Josh and I made this together this morning with the banana oat pancakes. We were lucky enough to magically have all the ingredients on hand, including oat flour and fresh spinach from our garden (thank you mild winter)! The frittata was amazing and I believe the first words to come out of my mouth when I took a bite of the pancakes were, “Oh my god, these are so f***ing good!” Best pancakes I’ve ever had/made. Also, they were perfect to make together (as you already know); the frittata was just finishing up in the oven when we finished the pancakes. Thank you, K!
Thanks, Stephanie! Your comment totally made my smile, I’m really glad you loved the recipes. I wish I had an excuse to make those banana pancakes more often—making pancakes alone isn’t nearly as much fun as making them with company. Can’t wait to see you around Christmas time (so soon)!
I tried this recipe and was amazed at how easy it was to prepare! Nice to try something different. Next time, I might leave out the green onion, but that is a personal preference. Good to know I can use sweet potatoes as a “crust” Thank you!
Oh my gosh! The sweet potato crust idea is wonderful!!!
Your girls night sounds like a blast! Looooove me some Downton Abbey. And this frittata looks like breakfast perfection, Kate!
I am definitely making this for dinner this week. LOVE the idea of a sweet potato crust and I’m dreaming of those caramelized edges…yum!
so glad you liked it and i love to see in the comments that other people tried it! Makes me so happy. Gorgeous pictures as usual. I have tried your oat pancakes. LOVE them!
Thanks, Sara. I loved the frittata and thoroughly enjoyed the leftovers for a few days. I kept thinking that the little sweet potato cubes on the sliced edges look like stained glass. Glad you love those oat pancakes!
Sweet potato hash crust, that sounds interesting and delicious. Nice pictures. I would love to have that on a brisk morning for breakfast.
Mmm, so this is the frittata you were talking about! Looks delish and your photography is gorgeous! Great to meet you tonight! I look forward to seeing you at the other meet ups!!
Now this is the sort of thing I love to have for dinner when my husband is not around (because he’d say… where’s the main dish?) Men.
Must make this. So delicious looking!
I did a similar frittata, but I used butternut squash!
http://lifewithlampnsofa.com/2012/12/17/atlanta-running-groups-round-up-a-butternut-squash-frittata/
Kate,
I just made this recipe as a breakfast-for-dinner treat and it is AMAZING. I love the combination of sweet potato and [I used herbed] goat cheese. Thank you for this!
-Sarah
Thank you for commenting, Sarah. I’m so glad you enjoyed the frittata!
This frittata is DELICIOUS and it looked lovely coming out of the oven…a very nice alternative to the standard white-potato-and-broccoli frittata which feature less-exciting cheeses. I made this frittata as my one hot dish for a brunch I hosted chez nous and it was a big hit. I used herbed goat cheese, which proved to be the cherry on top of the cake, so to speak. Magnifique! Thanks, Kate – will definitely be trying more of your recipes.
Thanks for commenting, Jenn! I’m so glad you enjoyed the frittata. I’ll have to hunt down some herbed goat cheese for my next frittata.
This looks divine. I’m going to give it a try tonight!
I found your blog a month or so ago and I’ve been eyeing all your delicious looking recipes ever since. Yesterday I finally got around to making this frittata for dinner and we loved it! I cannot wait to try out others.
All your pictures are gorgeous; keep up the great work!
Thank you, David! I’m glad you enjoyed the frittata. Please let me know how the other recipes turn out for you.
This was my first time making a frittata—it definitely sounds a lot harder and fancier that it actually is! The boyfriend and I loved it—he approved of the sweet potato hash, even though he usually dislikes sweet potatoes. You should post some ideas for good combinations of veggies and cheeses to go into frittatas! I’ve already thought of a few, but I want to be more variant in the cheeses. Thanks again for the recipe!
Thanks, Miranda! That’s a good suggestion. I love goat cheese and feta in frittatas, or fontina or asiago sprinkled on top. A Greek-style frittata with roasted red peppers/kalamata olives/feta cheese/shallots is one of my favorites. I have a baked frittata option here, it’s super easy to throw in the oven for company: https://sooka.info/2010/the-perfect-frittata/%3C/a%3E.%3C/p%3E
I made this on the weekend and it was phenomenal! I love making frittatas in my cast iron pan and this is by far the best one I’ve made. Sweet potato crust! I love it!
Thank you for all your fabulous recipes!
So easy and delicious! The bottom of the sweet potatoes got kind of carmelized. Yumm thanks! I want to make this again already.
This frittata is absolutely delicious! I didn’t have a cast iron skillet so I poured the sweet potato, green onion, spinach mix into a 9X9 glass baking dish and poured the egg mixture on top. I sprinkled feta cheese on this and baked for 18 minutes. YUM! Thanks for sharing :)
Thanks, Ashley! I’m glad you enjoyed the frittata. Thank you for sharing your method with us.
I made this tonight and it was tasty! This recipe gave even a nervous nelly like me some confidence in the kitchen. This Kansas City gal is excited to make more of your recipes!!!
Thanks, Laura! I’m so glad you enjoyed the frittata. It’s always nice to hear from a fellow Kansas City girl, too!
Will this recipe works without cheese?
Yes, it will! You’ll miss out on the extra creaminess that the goat cheese provides, but I think it will still be very good.
Love this recipe Kate! and LOVE your food photography- happy I discovered your blog- it’s like looking through some fancy cook book but with a personal touch. I am adding some leaks and sun dried tomatoes to my fritatta and substituting goat cheese with feta ( using ingredients I have in the fridge;).
Thank you, Margarita!
Thank you so much for this recipe. It was absolutely to die for. I cut up and added 4 mushrooms to it and actually used goat with basil. For the herbs I just sprinkled in some zesty no salt alternative and then used sea salt. It worked out perfectly. I loved the crunchiness of the sweet potato crust and the sweetness of the goat cheese combined. Thank you again!
Thank you, Ruth! Your version sounds terrific. Glad you enjoyed the frittata.
I’m going to make this for a birthday brunch, and would like to do it the night before. Any tips on how you would do that? Thanks! :)
Hey Paige, great question. Just cook the frittata as directed. After it has cooled down for about 10 minutes, transfer it from a pan to a serving platter. Let it cool completely before covering it with plastic wrap and refrigerating it overnight. You could serve the leftovers chilled, at room temperature, or gently warmed in the oven.
Perfect, thank you! I didn’t want to mess it up, those instructions were just what I needed.
I am posting this rather belatedly, as I made the frittata over a month ago..but I just wanted to put it out there that I loved it! Everyone at brunch gobbled it up!
Thank you, Paige! :)
Amazing!!!!!
Thanks, Dara!
Oh my God! I am such a noob in the kitchen but when I saw your post I knew I had to try making it. So I followed the instructions to a T and holy- it turned out AMAZING!!!! Thank you so much for this revelation!! Best thing I have ever cooked hands down!
This recipe remains a favorite and is my go to frittata! It’s good with cheddar as well or other greens. We did it with kale tonight and it stuck up out of the frittata and got crisped in the oven. So good!
Thanks, Jason! I’m glad you enjoy this frittata so much! I want to try one with kale now. :)
This looks fantastic! I think I’ll make this with regular cheddar though, as we don’t have goat cheese.
Made this for dinner last night. I added some asparagus and roasted red pepper I had on hand. So good! Can’t wait for leftovers tonight
Awesome! Thanks, Alex!
So easy. So delicious. Another hit with my 1 year old too which was awesome. I was so proud to see him shovelling spinach in his mouth!
G’day!
Is there another ingredient I could use instead of the goats cheese?
Regards
Natasha
Delicious!!! I’m so glad I stumbled upon this recipe! I make frittatas pretty often but never thought of the sweet potato hash bottom – such an easy way to alter my favorite frittatas. Thank you!!
I made it! My first frittata. It came out so good I love all the flavors together and I will be making again!
Thank you!
Hi Kate! I made this frittata last week and it was DELICIOUS–the only flavor I wasn’t a fan of were the green onions. Do you think it would hurt the dish to leave them out next time, or would you substitute with something else?
I love your blog! Thank you!
Hi Louise, I’m sorry to hear that! You can just omit them next time. Or, just use the green parts for a more mild onion flavor.
I just made this and couldn’t wait to finish eating it before commenting – it’s DELICIOUS! The caramelised sweet potato on the bottom is so perfect with the spinach and goats cheese. Thank you for this new addition to my favourites! <3
I’m imagining you typing with a mouthful of frittata! So happy you liked it so much, Imogen :)