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!
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.
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Spiralized Sweet Potato Baby Arugula Frittata
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 Rate
- 9 large eggs
- ¼ c whole milk or cream fuller fat is best
- 1 medium sweet potato peeled
- 2 handfuls baby arugula
- 1-2 garlic cloves minced
- ¼ teaspoon crushed red pepper
- ½ c shredded parmesan
- ½ teaspoon parsley
- sea salt and pepper to taste
- 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.
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.
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
Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
This looks amazing! Have you ever tried it in an Instant Pot?
Hi! I have not. My Insant Pot is not big enough I believe for this recipe. If you do, keep me posted!!
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!
Enjoy!!! I’ve definitely been all over the place with exercise. Finally at a place that feels really good!