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5 from 1 vote

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!
Prep Time10 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 269kcal
Author: Lorie Yarro


  • 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