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This simple sweet potato frittata uses spiralized sweet potatoes for a fun, quicker cooking dish. No spiralizer? No problem, you can still enjoy this egg and vegetable packed breakfast recipe as well with just a few minutes of prep!

Slice of sweet potato frittata with baby arugula on plate with fork.
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Ok everyone, it’s play time today! Get out your Spiralizer!

I make frittatas quite frequently. They are super simple and the varieties are literally endless. I pulled out my spiralizer the other week and cracked through a couple of sweet potatoes to make noodles for my favorite Sweet Potato recipe.

Sweet potato frittata baked in cast iron skillet.

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5 from 2 votes

Spiralized Sweet Potato Baby Arugula Frittata

By: Lorie Yarro
This simple sweet potato frittata uses spiralized sweet potatoes for a fun, quicker cooking dish. No spiralizer? No problem, you can still enjoy this egg and vegetable packed breakfast recipe as well with just a few minutes of prep!
Print
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients 

  • 9 large eggs
  • 1/4 c whole milk or cream, fuller fat is best
  • 1 medium sweet potato, peeled
  • 2 handfuls baby arugula
  • 1-2 garlic cloves, minced
  • 1/4 tsp crushed red pepper
  • ½ c shredded parmesan
  • 1/2 tsp parsley
  • sea salt and pepper to taste
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Instructions 

  • Preheat oven to 350°F.
  • Cut the sweet potato ends off and insert into your spiralizer. Spiralize according to your spiralizer instructions. *If you do not have a spiralizer, you can dice the sweet potato very small and sauté until they are softened and begin to brown on the edges.
  • Whisk together milk, eggs, red pepper, Parmesan, sea salt and black pepper well.
  • In a cast iron skillet, heat olive oil and add minced garlic. Heat until fragrant.
  • Add in sweet potato noodles and toss to heat. (about 3-5 minutes)
  • Add arugula and toss to mix in with the sweet potatoes until they start to wilt.
  • Pour egg mixture over sweet potato and arugula mixture.
  • Transfer to oven and bake for 20-25 minutes or until cooked through and edges begin to slightly brown.
  • Allow to cool 5 minutes and then serve.

Notes

Store the frittata for 3-4 days sealed in the refrigerator. You can also freeze in a sealed freezer safe container for about 2 months.

Nutrition

Calories: 269kcal, Carbohydrates: 14g, Protein: 19g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 378mg, Sodium: 384mg, Potassium: 416mg, Fiber: 2g, Sugar: 4g, Vitamin A: 9047IU, Vitamin C: 4mg, Calcium: 262mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. Kimberly says:

    This looks amazing! Have you ever tried it in an Instant Pot?

    Reply
    1. Lorie says:

      Hi! I have not. My Insant Pot is not big enough I believe for this recipe. If you do, keep me posted!!

      Reply
  2. Ushmana Palmo Rai says:

    I exercise just so I can eat recipes like these as much as I want and not feel guilty! Not that this isn’t healthy but too much of anything is bad.
    Thak you for the amazing recipe, Lorie!

    Reply
    1. Lorie says:

      Enjoy!!! I’ve definitely been all over the place with exercise. Finally at a place that feels really good!

      Reply