Sweet Potato Asparagus Frittata

This Frittata recipe combines some of my favorite ingredients into a surprisingly delicious gluten-free breakfast. The leftovers are tasty cold or reheated, too.

Sweet Potato Asparagus Frittata

Servings 6


  • 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 into 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


  • Preheat oven to 350°
  • Heat the oil in a large skillet over medium high heat.
  • Add the onion and sauté for 3-5 minutes until onion softens.
  • Add the sweet potatoes and sage
  • Reduce heat to medium low, cover the pan and cook for 10 minutes until sweet potatoes are tender.
  • Remove from heat and stir in the asparagus.
  • Whisk the eggs, milk, salt and pepper together in a small bowl.
  • Arrange the veggies in the bottom of a 9″ square (or similar size) baking pan.
  • Pour the egg mixture over the vegetables.
  • Top with grated cheddar and feta.
  • Bake for 30-40 minutes until egg is set and the top starts to brown.
  • Serve hot or at room temperature.
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