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    Sweet Potato & Caramelized Onion Frittata

    Sweet Potato & Caramelized Onion Frittata

    Photo by Foodiewife F.

    • Prep Time


    • Cook Time


    • Servings



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    • Equipment needed:

    • Ovenproof skillet

    • 1

      large yam, peeled and sliced ¼" thick

    • 1

      small onion, thinly sliced

    • 3-4

      sprigs fresh thyme, removed from stem (or about 1 tsp. dried)

    • 1

      Tbsp. fresh sage, chopped (or about 1 tsp. dried)

    • OPTIONAL: Fresh Rosemary, but to easy. It can be a very potent herb.

    • 8

      fresh eggs

    • ½

      cup milk (I use 2% milk)

    • coarse salt & ground black pepper

    • olive oil

    • 1

      pat unsalted butter

    • OPTIONAL: ½ cup grated parmesan and/or

    • 1

      cup grated cheese of your choice*

    • *I like to use a 4-cheese blend of p\Parmesan, Asiago, Fontina and mild Provolone, purchased at Trader Joe's


    Preheat the oven to 375F. To an ovenproof skillet (I use a cast-iron skillet), add enough oil to evenly coat the skillet. Cook the onions on medium heat, allowing them to turn a light golden brown (about 7-10 minutes). Keep a careful eye on the onion, so that they don’t burn. Add the herbs, and season with coarse salt&pepper. Remove the onion mixture and set aside. While the onions are cooking, peel and slice the sweet potatoes (technically, Garnet Yams). Place them in a microwave safe bowl, and add enough water to cover the bottom of the bowl, but not submerge the potatoes. Cover with plastic wrap and microwave for about 3 minutes. Very carefully, peel away the plastic wrap (away from you) so that you don’t risk burning your hands with the hot steam. Drain the potatoes Add a little more olive oil and a pat of butter. When the butter has melted, add the potatoes evenly on the bottom of the skillet. Turn the over, once, when golden brown (medium-heat), about 2 minutes. Layer the onion and herb mixture evenly over the potatoes Whisk the eggs, thoroughly, to incorporate air. Season the eggs with coarse salt&pepper. Add a handful of grated cheese if desired** **I don’t add the Parm if I am using the four-cheese blend. Pour the egg custard evenly over the vegetables and potatoes and place the skillet into the preheated oven. Bake for about 12-15 minutes. The eggs shouldn’t jiggle, but appear firm. Remove from the oven, and turn the oven toBROIL(if adding grated cheese); position the baking rack to the higher position. If desired, add a layer of cheese on top and broil for about 1 minute or until the cheese is bubbly and melted. Allow to sit for at least 5 minutes, but up to 15 minutes, before cutting and serving. These reheat very well, in the microwave.


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