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    You are here: Home / Vegetarian / Spiralized Sweet Potato Baby Arugula Frittata

    Spiralized Sweet Potato Baby Arugula Frittata

    Last Updated March 6, 2022. Published January 17, 2018 By Lorie 4 Comments

    Jump to Recipe Print Recipe

    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.

    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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    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!
    5 from 1 vote
    Print Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 269kcal
    Author: Lorie Yarro

    Ingredients 

    • 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

    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
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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    Reader Interactions

    Comments

    1. Kimberly says

      September 11, 2021 at 10:26 am

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

      Reply
      • Lorie says

        September 11, 2021 at 8:34 pm

        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

      January 21, 2018 at 3:50 am

      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
      • Lorie says

        January 21, 2018 at 12:12 pm

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

        Reply

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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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