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!

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• Spiralized Sweet Potato Baby Arugula Frittata Recipe

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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5 from 2 votes

Spiralized Sweet Potato Baby Arugula Frittata

By: Lorie Yarro

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!

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients 

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• ▢ 9 large eggs
• ▢ 1/4 c whole milk or cream, fuller fat is best
• ▢ 1 medium sweet potato, peeled
• ▢ 2 handfuls baby arugula
• ▢ 1-2 garlic cloves, minced
• ▢ 1/4 tsp crushed red pepper
• ▢ ½ c shredded parmesan
• ▢ 1/2 tsp parsley
• ▢ sea salt and pepper to taste

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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

Nutrition information is automatically calculated, so should only be used as an approximation.

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