Gluten-Free Sweet Potato, Asparagus & Sage Frittata


Hello! It feels really great to be back here and I appreciate all of you who let me know you read my post last week.:-)

The gluten-free cookie recipe was a big hit at our family reunion and the cookies were gobbled up immediately. I think the only semi-negative remark I heard was from my dad who said, “these taste really healthy.” Not exactly a compliment from my cookie-holic dad, but if I would have just substituted chocolate chips for the raisins, I think he would have been onboard. Next time, Dad.

So today’s recipe is also gluten-free. (Yes, you may notice a trend). Several months ago, I read an anti-inflammation guide and cookbook called The Abascal Way, and decided to follow the book’s advice to stop eating grains for breakfast. This was a big change for me and at first it was psychologically challenging, but almost immediately I started to notice the benefits – the biggest of which is that I don’t crave carbs mid-morning when I eat this way.

So in place of toast and butter, I now typically start my day off with a sauté of vegetables (onion, kale, sweet potato, bell peppers, asparagus, etc.) with a little bacon or ham mixed in and sometimes an egg on top. This Gluten-Free Sweet Potato, Asparagus & Sage Frittata recipe combines some of my new favorite breakfast ingredients in a beautiful dish that is perfect for Sunday brunch. The leftovers are delicious cold or reheated, too, so pack some up for lunch on Monday.


Frittata with Sweet Potato, Asparagus & Sage
Recipe Type: Eggs, Breakfast, Gluten-Free
Author: A Passionate Plate
Prep time:
Cook time:
Total time:
Serves: 6 servings
This recipe is adapted from a similar recipe in the cookbook, Hollyhock Garden to Table.
  • 2 Tbsp. olive oil
  • 1 onion, coarsely chopped
  • 2 cups sweet potato, peeled & cut into 1/2″ dice
  • 1 Tbsp. chopped fresh sage leaves
  • 1 cup asparagus, cut in 1″ pieces
  • 6 eggs
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1/2 tsp pepper
  • 1/2 cup grated sharp cheddar cheese
  • 2/3 cup crumbled feta cheese
  1. Preheat oven to 350ª
  2. Heat the oil in a large skillet over medium high heat.
  3. Add the onion and sauté for 3-5 minutes until onion softens.
  4. Add the sweet potatoes and sage
  5. Reduce heat to medium low, cover the pan and cook for 10 minutes until sweet potatoes are tender.
  6. Remove from heat and stir in the asparagus.
  7. Whisk the eggs, milk, salt and pepper together in a small bowl.
  8. Arrange the veggies in the bottom of a 9″ square (or similar size) baking pan.
  9. Pour the egg mixture over the vegetables.
  10. Top with grated cheddar and feta.
  11. Bake for 30-40 minutes until egg is set and the top starts to brown.
  12. Serve hot or at room temperature.



  1. Eshika Roy says:

    I literally started having hunger pangs halfway through the post. It looks amazing and I bet it also tastes delicious too. It is the perfect dish to cook up in this season. I can’t wait to try it . Looking forward to reading more delectable recipes in the upcoming posts.

  2. Stacey says:

    Just made this for dinner, so good! Made a few changes – sauteed sweet potatoes and shallots in bacon fat, used manchego for the cheese and sprinkled some bacon on top. 🙂 Will definitely make this again.

    • MaryMiller says:

      Hi, Stacey –
      I’m so glad you enjoyed it. I also like your suggestion about using the bacon fat. Sounds so yummy. Thanks for the feedback. – Mary

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