With sausage, eggs, sweet potato, herbs, and cheese, this Sausage and Sweet Potato Frittata recipeis a satisfying and easy main dish you can serve for almost any meal!
1large sweet pepperred, orange, or yellow; seeded and diced
1medium sweet potatopeeled and shredded
½lbbulk sweet Italian sausagepork or chicken
Instructions
Preheat the oven to 400 degrees.
In a large mixing bowl, whisk together the eggs, milk, cracked pepper, salt, and dried herbs until combined. Gently fold in ½ cup of the shredded cheese. Set the egg mixture aside.
In a large non-stick and oven-safe skillet or large cast iron skillet, heat the olive oil over medium-high heat until it shimmers. Add the onions, peppers, sweet potatoes, and sausage. Sauté, stirring frequently as you cook, for 5-6 minutes, or until the onions are translucent and the sausage is cooked through.
Reduce the heat to medium. Pour the egg mixture into the pan with the vegetables. Cook the eggs until they just start to set on the bottom, or for about 2-4 minutes. As the eggs cook, slowly and gently run a spatula around the outside of the pan, tipping the pan carefully to let the uncooked eggs fill in around the edges until the eggs are set halfway through.
Sprinkle the frittata with the remaining shredded cheese. Add to the oven and bake for 10-12 minutes, or until the eggs are completely set and the cheese is melted.
Remove the frittata from the oven and serve hot!
Notes
To make this recipe vegetarian, simply omit the sausage.
Leftovers keep covered in an airtight container for 2-3 days. They do not freeze well.
This recipe can also be made with asiago cheese, sharp cheddar cheese, sharp white cheddar cheese, provolone cheese, or cubed fresh mozzarella cheese.